Bright, tangy lemon meets the subtle warmth of ginger in this refreshing and comforting tart. With a crisp, spiced ginger crust as its foundation, the smooth lemony filling offers a vibrant flavour profile that’s both zesty and delicately spiced.
The lemon brings a fresh, citrusy tang, while the ginger adds a gentle heat, creating a dessert that’s beautifully balanced and uniquely satisfying. Ideal for a refreshing summer treat or a Christmas holiday delight, this tart is sure to delight with every slice.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Serves: 6–8 servings
INGREDIENTS
250g Lotus (Biscoff) Biscuits
½ cup (125g) Unsalted Butter, melted
2 large Eggs
1 can (397g) Sweetened Condensed Milk
3 Lemons, Juice + Zests of 1 Lemon
METHOD
Preheat the oven to 180°c (350°F). Line a 9-inch springform with removable bottom with parchment paper. Set aside.
For the Spicy Ginger Crust, place the biscuits in a freezer bag, seal the bag, and crush the biscuits using a rolling pin, until finely ground. Transfer to a mixing bowl and mix the biscuit crumbs with the melted butter until fully combined. Add in the Spicy Ginger Latte powder until combined.
Pour the biscuit mixture onto the prepared pan, and press with your hands or with a glass to flatten the surface. Place in the refrigerator while making the filling.
For the Lemon Filling, whisk the eggs and condensed milk in a large mixing bowl. Add the lemon juice, the zests, and whisk again until it thickens slightly. Pour the filling onto the crust and bake for 15 minutes.
Remove from the oven and let cool completely at room temperature. Then, place in the refrigerator for minimum 1 hour before serving. This will allow the filling to set.
and Enjoy!
MAKE YOUR OWN ICED
SPICED GINGER LATTE
1) Place 1 teaspoon (5g) of Spicy Ginger Latte mix in a cup.
2) Add 2 tsp of hot water (85c) to create a paste.
3) Blend with 170ml of hot soy milk*.
4) Add honey, maple syrup, or natural sweetener
5) Stir well until smooth and enjoy!
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