Red Currant Condensed Milk Tart

I am absolutely thrilled to talk about this Red Currant Condensed Milk Tart!

The incredibly tasty tart has a crumbly crust, a thick milky filling, and juicy red currants.

This delightful dessert is generously filled with a condensed milk filling, infused with refreshing hints of lemon and a tantalizing coconut aroma.

This easy recipe, composed of humble ingredients, is sure to astonish your entire family.

To create this marvelous currant tart, begin by preparing the sweet shortbread dough in advance.

For this follow my simple step-by-step recipe.

With this preparation, crafting this exquisite dessert will be a breeze.

The remarkable contrast between the sweetness of condensed milk and the invigorating juiciness of whole red currants will undoubtedly satisfy your palate.

Each forkful brings together layers of flavor that dance on your taste buds, leaving you wanting more.

The Red Currant Condensed Milk Tart is a true delight for all condensed milk enthusiasts.

What could be more tantalizing than sweetened condensed milk?

It is truly the nectar of the gods!

The filling of this extraordinary tart is simply divine, boasting a velvety texture from condensed milk and egg yolks.

No only that, but it’s beautifully enhanced by the addition of whole red currants.

The milky sweetness of condensed milk is perfectly complemented by the subtle tanginess of lemon and the tropical aroma of coconuts.

The vibrant ruby berries elegantly adorn this stunning dessert, while a dusting of powdered sugar accentuates the rich flavor of the red currants.

The currants, lightly coated in powdered sugar, resemble a blanket of snow, evoking a sense of extraordinary festivity.

This tart is a true showstopper that will surely leave you excitedly anticipating your next slice!

how to cook Red Currant Condensed Milk Tart?

STEP 1

To start, preheat your oven to 180°C (350⁰F). Then, follow this recipe to a basic shortbread dough. Once ready, bake the chilled dough in a 33cm x 9cm rectangular tart tin with a removable bottom following these instructions. Allow it to cool completely.

TIPS: Swap out the basic butter shortbread dough for a delicious alternative. Try using shortbread dough made with yogurt (no eggs needed!), or experiment with nutty or corn flour-based options.

STEP 2

In a medium bowl, place the egg yolks and add cornstarch, coconut shreds, and lemon juice. Mix everything together.

STEP 3

Next, add sweetened condensed milk to the egg-lemon mixture and thoroughly combine.

STEP 4

Carefully fold in the red currants.

TIPS: Frozen red currants can be a great substitute for fresh one in this recipe.

STEP 5

Now, it’s time to fill the cooled shortbread crust with the delicious filling. Use a spatula to level the top.

STEP 6

Place the shortbread tart in the preheated oven at 180°C (350⁰F) and bake for 15 minutes.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 7

Once the tart is done, remove it from the oven and let it cool completely. For the filling to set completely, refrigerate the tart for at least 1 hour.

TIPS: Don’t panic if the filling in your tart jiggles a bit after baking. Once it cools down completely and chills in the refrigerator, it will set perfectly.

STEP 8

To add a finishing touch, decorate the cooled tart with red currants and sprinkle some powdered sugar on top.

STEP 9

Now, it’s time to cut Red Currant Condensed Milk Tart into equal pieces. Serve it alongside a cup of tea and enjoy your meal! Bon appétit!