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Tart with lemon and condensed milk


We crush the biscuits (I bought them crushed) we mix them with cocoa and then with butter at room temperature until we get a homogeneous composition.

Place the biscuit composition on the bottom of a tart form greased with butter and press with your hand to place the composition well.

Beat the yolks well, add the condensed milk, lemon juice, grated ginger and mix until smooth.

Pour the cream over the cookie sheet.

Beat the egg whites well with a pinch of salt and then add 50 grams of sugar no more, because the cake is quite sweet, from condensed milk.

We put the meringue over the cream and level it with the help of a spoon, from place to place we leave a moth to make the tart look better. On top we sprinkled a spoonful of caster sugar.

Then put the tart in the preheated oven at 180 degrees, until the meringue is browned on top, about 40 minutes.

After it is baked, take it out of the oven and let it cool in the form. Then we can portion it and serve it with a globe of vanilla ice cream and whipped cream ....

I also took pictures with the cut tart, but ..... they disappeared completely.


Great appetite!


Lemon tart and condensed milk

Today I chose to post a tart recipe whose ingredients you can easily find in stores, now that most fruits are out of season (and have less pronounced tastes than when they should ripen).

Before I begin, I would like to thank Lavinia for choosing me among the beneficiaries of the condensed milk ordered from DeLatte.

Ingredients needed for tart dough

250 g white flour
120 g butter
40 g muscovado sugar
3 tablespoons cold sweet milk

Ingredients needed for cream and decoration

250 g mascarpone
397 g sweetened condensed milk
(1 box)
2 lemons
1 or
50 g almond flakes
1 slice of orange or lemon

Ingredients for orange caramel

The juice of a large orange
1 tablespoon sugar
3 tablespoons sweet cream of 30% fat

This is the kind of tart that at first glance seems complicated but which you solve quickly (and eat it in abundance).

Turn on the oven and leave at 180 degrees C.

Cut the butter (cold) into cubes and place in the food processor together with the flour and muscovado sugar. Stir at medium speed until crumbs form. Add the milk little by little, stirring constantly until you get a ball of dough.

It is spread either between two sheets of baking paper or directly on the table lined with flour and is spread in the baking tray (this time I used a baking tray 24 cm in diameter with removable walls). He pricked himself on the bottom with a fork. Leave the tray in the fridge for 20 minutes, during which time the cream is prepared.

That is, in short, condensed milk is put in the food processor, followed by mascarpone cheese. Squeeze the juice of the two lemons and grate the peel. They are both placed in the robot. Mix well until the composition becomes creamy. Add the egg to the scheme and mix.

Pour the composition thus obtained into the tray prepared earlier and quickly put it in the oven. Leave for about 40 minutes or until the middle of the tart does not shake. It may swell in some places during baking. You can intervene with a knife and discourage the formation of bulbs.

For garnish, toss the almond flakes in a hot pan and twist on all sides until lightly colored.

Remove the tart from the oven, let it relax for about 10 minutes and spread the flakes on the edge. Put a slice of orange or lemon in the center.

To make matters worse and the fight against the calorie fight clear, I said that it would be better not to throw away the orange from which I cut that slice, but to squeeze its juice and make it into a kind of caramel. I mean, boil it with sugar until it thickens a little and then pour the sweet (and hot) cream over it and leave it for another minute or two.


Lemon and Blueberry Cream Tart

Sweetened condensed milk is one of the most commonly used methods for preserving milk, the product being very popular and appreciated in all corners of the world.

There are many recipes with condensed milk, both simple recipes for cakes and complex recipes for cakes or cream cakes.

A very sought after and delicious dish based on condensed milk is dulce de leche which, in fact, is a thick, consistent and very sweet caramel. It is found in canned form and is prepared by boiling sweetened condensed milk over low heat. Dulce de Leche it can be simply consumed or it can be added in recipes in the form of cream for cakes or cookies, topping ice cream / fruit salad, or for a different taste in rice pudding. Store in the refrigerator and consume in 2-3 days.

DeLatte offers you the following sweet and tasty options: DelatteConde, DelatteCaramelo - Dulce de Leche and DelatteCaramelo cu Cacao, ready to be enjoyed directly from the box or only good used for mousses, creams, cakes, cakes or even coffee.


Method of preparation

We crush the biscuits (I bought them crushed) we mix them with cocoa and then with butter at room temperature until we get a homogeneous composition.
Place the biscuit composition on the bottom of a tart form greased with butter and press with your hand to place the composition well.
Beat the yolks well, add the condensed milk, lemon juice, grated ginger and mix until smooth.
Pour the cream over the cookie sheet.
Beat the egg whites well with a pinch of salt and then add 50 grams of sugar no more, because the cake is quite sweet, from condensed milk.
We put the meringue over the cream and level it with the help of a spoon, from place to place we leave a moth to make the tart look better. On top we sprinkled a spoonful of caster sugar.
Then put the tart in the preheated oven at 180 degrees, until the meringue is browned on top, about 40 minutes.
After it is baked, take it out of the oven and let it cool in the form. Then we can portion it and serve it with a globe of vanilla ice cream and whipped cream.
I also took pictures with the cut tart, but. they have completely disappeared.

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.


Wonderful tart with condensed milk and lemon

How would you react if I told you that you can make an extraordinarily delicious dessert in less than 10 minutes, without soiling half the dishes and without using the oven? Well, the tart with lemon cream and condensed milk is the real proof that this is possible. It is worth mentioning that the condensed milk from Delatte is a product recommended by the famous chef Adi Hadean

Having a sweet-sour taste, fresh and very fine, the tart with condensed milk and lemon cream is a dessert that does not require more than 10 minutes. Moreover, you can make it brilliantly even if you have never cooked a dessert.

You will need: 1 can of sweetened condensed milk (400 grams), 1 large lemon (even two lemons, depending on how intense you want the sour taste to be), 150 grams of biscuits, 80 grams of butter and 250 grams of sour cream for unsweetened whipped cream.

After you put all the ingredients at hand, you can start the miracle tart. First, mix the biscuits with the melted butter in a large bowl until smooth, then add the composition in a form with a diameter of about 24 cm. The composition is left to cool.

Then, grate the lemon peel as finely as possible and mix it with the condensed milk in a large bowl. Squeeze the lemon over the composition in the bowl. Then beat the whole composition with the mixer until it starts to harden (about 5 minutes). Add whipped cream and "pack" the composition (recommended with a wide and flexible spatula). The cream obtained is added over the "counter" of biscuits. Spread well and then refrigerate for at least 3 hours.

Simple, isn't it? The simplicity of the recipe with condensed milk is directly proportional to the degree of goodness of the tart with lemon cream and condensed milk. Thus, in less than 10 minutes you managed to get a wonderful, refreshing dessert, suitable for any kind of family event.

Time no longer has to be a chore when it comes to cakes, everything becomes a pleasure.


Easter desert. Lime and condensed milk tart

Lime and condensed milk tart, a dessert recommended by culinary blogger Mihaela Sava, can be ready in just 10 minutes. Here's what you need to know and what are the ingredients of this spectacular and effective dessert, ideal for the Easter meal.

Lime and condensed milk tart - ingredients:
200 g digestive biscuits
50 g butter at room temperature
1 tablespoon cocoa
3 limes (green lemons) - peel and juice
1 canned condensed milk
250 ml whipped cream
lime and condensed milk tart

Lime and condensed milk tart - how to prepare
1. Put the biscuits, butter and cocoa in a blender bowl and mix until you get a moist breadcrumbs.
2. Wallpaper a tart pan with this breadcrumbs and refrigerate.
3. Mix the whipping cream with the condensed milk and mix until the composition takes on volume.
4. Add the lime juice and mix a little more.
5. Remove the tray from the refrigerator, pour the condensate with condensed milk and smooth.
6. Decorate with lime peel, then put back in the cold.
7. Leave in the fridge for at least 3 hours or, preferably, overnight.
Mihaela Sava
To find out other spectacular recipes recommended by Mihaela Sava, visit her blog.


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About me

My name is Mihaela (Sava), but everyone calls me Prajiturela or Praji. I am 33 years old and since 2012 I share with you recipes, memories and good thoughts, on laprajiturela.ro and lapraji.ro

I grew up in Siculeni commune, Harghita county, 8 km from Miercurea Ciuc (where I attended high school), but I spent all my vacations with my grandparents, in Brusturoasa commune, Bacau county. I could say that I am half Moldovan, half Transylvanian and a little, by sympathy, Szekler.


FRENCH LEMON TAKE WITH BEZEA I Recipe + Video

Hello dear lusts. Today I prepared FRENCH LEMON TART WITH BEZEA (Tarte Au Citron Meringue). If you have not tasted or prepared this tart, I urge you to make it. It has a fine, sweet-sour taste with a crunchy and crumbly dough. It is an extraordinary recipe that can be prepared both in winter and in summer. I wish you a still delicious day and good appetite!

Ingredient:

For the crust:

  • 250 gr. - flour
  • 150 gr. - cold butter
  • 100 gr. - powdered sugar
  • 1 small, medium-sized egg
  • 1/3 teaspoon - salt

For the filling:

  • 300 ml. - hot water
  • 150 ml. - lemon juice (about 3-4 lemons)
  • 60 gr. & # 8211 unt
  • Grated peel of a lemon
  • 80 gr. - corn starch
  • 200 gr. - sugar
  • 4 yolks
  • 1 teaspoon - vanilla essence

For meringue:

Method of preparation:

1. Put flour, butter, a pinch of salt, powdered sugar in a food processor bowl and mix for a minute. Then remove the lid, break an egg and continue mixing until the dough binds. Turn it over on the table and form a ball. Powder the table and the dough with flour and spread it with the whisk until you reach the size of the tray in which you are going to bake it, for me it is 27 cm.
2. Arrange the dough in the tray with a removable bottom and put it in the fridge for 25 minutes or in the freezer for 10 minutes.
3. Meanwhile, squeeze the lemon juice.
4. Pour into a saucepan hot water, lemon juice, add sugar, cornstarch, grated peel of a lemon and mix. Light the medium flame and stir continuously until the mixture thickens and becomes glossy. Take the pan off the heat and divide the egg whites into yolks. Gradually add the egg yolks to the mixture prepared earlier, mixing vigorously. Turn the pan over and stir for another minute.
5. Take the pan off the heat, pour the vanilla essence, add the butter and mix until completely melted. Put the filling in a bowl, cover with cling film so that it does not peel on top and leave to cool completely.
6. Remove the dough from the fridge, push it with a fork both at the base and on the edges. Place a piece of aluminum foil or baking sheet over the dough so that it covers the whole dough. Then sprinkle dried peas, beans or rice on top (these will prevent the base of the dough from growing and the edges from shrinking during baking). Put the dough in the preheated oven at 190 degrees C for 10 minutes, then take it out of the oven and remove the aluminum foil together with the peas. Put the dough back in the oven and bake for about 5-6 minutes. Take it out of the oven and let it cool completely.
7. Meanwhile, prepare the meringue: put the egg whites in a bowl at room temperature and a pinch of salt, start mixing with the mixer. When the egg whites turn white and fluffy, add the sugar gradually until you get a dense texture.
8. Fill the tart with the well-chilled lemon cream and spread it evenly over the entire surface of the tart. Then cover the cream with meringue, you can give it any shape you want.
9. Place the tart in the preheated oven at 190 degrees C on top for 5-7 minutes, or until the meringue turns a golden-brown color.
10. Remove the tart from the oven and let it cool completely. Enjoy it with pleasure. Good appetite!

  • To see if the meringue is perfect, turn the bowl upside down (in case the meringue keeps falling out of the bowl, this means that it is not mixed well, it must remain attached to the bowl).
  • After you take the tart out of the oven and it will cool down a bit, you will notice a little liquid between the filling and the meringue, it is normal not to be scared, this liquid appears after the reaction of the tart put in the oven. Also if you have a burner then use it instead of the oven.

If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood