Lemon Fridge Tart Food

CREMORA FRIDGE TART

Steps:

• crush the biscuits and mix with butter to form a crumbly mixture.
• line a pie dish with the biscuit mixture and place in fridge.
• mix together the condensed milk and lemon juice.
• in a seperate bowl, whisk the cremora powder and water until thick-ish.
• combine the cremora mixture and the condensed milk mixture
• pour over biscuit base and chill for an hour.

PASSION FRUIT AND LEMON FRIDGE TART

Steps:

• Grease a 20 cm (8inch) dish.
• Line it with a layer of biscuits.
• If using fresh grenadilla, put the pulp and seeds in a microwave container. Zap for a couple of minutes in the microwave to break down any enzymes.
• Dissolve the jelly with the boiling water.
• Add the condensed milk and the grenadilla pulp.
• Smooth it on top of the biscuits.
• If you wish, you could add a layer of biscuit crumbs to give a crust.
• Refridgerate for a few hours or overnight.

LEMON FRIDGE TART

Steps:

• Crush biscuits Melt butter Mix Biscuits and butter together and then press into dessert dish
• Beat Cream until thick and peaked Beat in condensed milk - Don't worry if not too thick Add Lemon Juice a bit at a time to taste preference - This will thicken the cream up too.
• Spoon lemony cream onto biscuit base and put into the fridge to set (Clingfilm or cover the dessert, so that the cream does not pick up other flavours from the fridge)

MARSHMALLOW FRIDGE TART

Steps:

• Mix lemon juice and condensed milk.
• Mix in marshmallows and cherries.
• Whip cream stiffly then add vanilla extract and pineapple.
• Mix everything together and pour into prepared crumb crust.
• Refrigerate to set.

SOUTH AFRICAN FRIDGE TART

Steps:

• Place condensed milk in a mixing bowl and add lemon juice 5ml at a time while mixing thoroughly. Taste after every 5ml and add to suit your taste. Lemon juice will curdle the condensed milk and it will finally turn lighter in colour and change the texture. Be sure to end with a fairly tart (tangy) mixture to offset the sweetness of the custard. Must be pleasant to eat on it's own though -- Put aside but do not refrigerate.
• Make approximately 500 ml of Custard.
• Place one layer of Tennis biscuits on the bottom of a 20 x 30 glass or ceramic fridge/oven dish. Spread a layer of Custard (approximately 1cm) over the biscuits without disturbing them but covering them. Place another layer of biscuits over the custard. Now spread a layer of the lemony condensed milk over the biscuits (approximately 5-6 mm). Repeat until you run out of ingredients or you reach the top of the dish.
• Leave one biscuit for the end to crush and sprinkle over the top. You can decorate the top with other sprinkles but biscuit crumbles are the original. Refrigerate for 4 to 6 hours but cover with tin foil to keep fridge flavours out. Cut in square portions and serve.
• This is the original South African Fridge Tart!

THE PERFECT LEMON TART

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350-degrees.
• Have ready an 11-inch tart pan with a removable bottom.
• Melt the butter in a small saucepan over medium heat, add 1 Tablespoon of the zest, and let stand for 5 minutes.
• Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.
• Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers.
• Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.
• Bake for 20 minutes, or until the crust is light golden brown.
• Let cool on a wire rack while making the filling.
• Process the remaining 1 cup of granulated sugar and the remaining 1 Tablespoon of zest in a food processor until the zest is finely ground.
• Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinchy of salt in a medium bowl until smooth.
• Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks.
• Whisk the cream into the egg mixture until just blended.
• Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.
• Bake for 25-30 minutes, or until the filling is just set in the center.
• Let the pie cool on a wire rack.
• Just before service, generously sift confectioners' sugar over the tart.
• Cut into wedges and serve.
• Note: You may wish to use slightly less zest than called for, and taste the batter.
• My lemons were extremely powerful, and I only needed 1 1/2 Tablespoons total of zest.