• A zesty lemon fridge tart that takes 15 minutes to make plus two hours to set in the fridge. A refrigerated tart requires no cooking and works as well at tea time as it does for dessert… and it’s so easy!

    Zesty lemon fridge tart

    Ingredients

    • 110g butter
    • 100g digestive biscuits
    • 100g ginger biscuits
    • 15ml cocoa powder
    • 250ml fresh cream
    • 1 x 397g tin condensed milk
    • 15ml lemon rind
    • 125ml freshly squeezed lemon juice
    • few sprigs of mint, optional, to serve

    Instructions

    1

    To make a 22cm-sized tart, you’ll need to melt 110g butter.

    2

    While you’re doing that, crush 100g digestive biscuits and 100g ginger biscuits.

    3

    To the crushed cookies add 15ml cocoa powder and the melted butter.

    4

    Line a 22cm springform cake tin.

    5

    Spread the mixture evenly, pat down firmly and refrigerate.

    6

    Now get cracking on the filling by combining 250ml fresh cream with 1 x 397g tin condensed milk, 15ml lemon rind and 125ml freshly squeezed lemon juice (roughly the juice of two lemons).

    7

    Using an electric beater, whip all these ingredients together well, then pour the mixture over the prepared base and refrigerate until set, about 2 hours.

    8

    Garnish with fresh zest and a few sprigs of mint, and serve.


    ALSO SEE: Passionfruit, Lemon and Coconut Tarts

    https://www.foodandhome.co.za/on-shelf/passionfruit-lemon-coconut-tarts

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