Authentic home cooking from Spain, with US measurements. 
Lemon Tart with Evaporated Milk and Cake Base (No-Bake)
If you want to see the recipe on the blog, click here:
http://vinoymiel.blogspot.com/2018/02/tarta-de-limón-con-leche-evaporada-y.html
If you're looking for a refreshing dessert that's easy to make, here it is. A perfect tart for lemon lovers. The base is usually made with ladyfingers or sponge cake, but you can also use sobaos or another type of cake.
I've seen several recipes for this tart online, and they are all similar, with slight variations in ingredient quantities. I followed the step-by-step guide from the blog 'Julia y sus recetas', modifying some ingredient amounts. Many of you probably know it, but if not, you should check it out because it has great recipes that are very well explained.
Lemon Tart with Evaporated Milk and Cake Base (No-Bake)
If you want to see the recipe on the blog, click here:
http://vinoymiel.blogspot.com/2018/02/tarta-de-limón-con-leche-evaporada-y.html
If you're looking for a refreshing dessert that's easy to make, here it is. A perfect tart for lemon lovers. The base is usually made with ladyfingers or sponge cake, but you can also use sobaos or another type of cake.
I've seen several recipes for this tart online, and they are all similar, with slight variations in ingredient quantities. I followed the step-by-step guide from the blog 'Julia y sus recetas', modifying some ingredient amounts. Many of you probably know it, but if not, you should check it out because it has great recipes that are very well explained.
Open in Cookpad AppSteps
- 1
Put the evaporated milk and sugar in a blender. Blend.
- 2
Pour the water into a saucepan and heat it. When it starts to boil, add the gelatin, remove from heat, and stir until completely dissolved.
When it cools slightly, add the lemon juice. Gradually add the milk while continuing to blend with the blender. You'll notice it thickens a bit.
- 3
Pour the caramel sauce into the base of the mold and spread it evenly. (This time I used a small amount of caramel, so when I flipped the tart, the top was lighter in color than if I had used more, but that's a matter of taste).
Pour the cream over the caramel.
- 4
Finally, place the ladyfingers over the entire surface, pressing them slightly with a spoon to soak them well. Since these are dry cakes, I soaked them for several minutes.
- 5
Leave it in the refrigerator for at least 5 hours, but it's much better if you can leave it overnight for a firmer consistency.
Run a knife around the edge of the mold when you're ready to unmold, and carefully flip the tart onto the plate you plan to serve it on.
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