Dad’s Sinfully Delicious Raspberry Lemon Tart Recipe

Fridge Tart with RaspberriesOne of the best things about some recipes is how you end up with maximum bang for your buck. This is a recipe that is sinfully delicious but incredibly easy to make, doesn’t require any baking, and has very few ingredients.  Perfect for holiday entertaining for sure.

Note: The base of this as well as the tart itself need to be chilled, so you do need about 15-30 minutes for setting the base and about 2-3 hours for the tart.

Biscuit Crumb Base:


  • 1 packet plain digestive biscuits (or graham crackers or Tennis biscuits), crumbed
  • 150g butter, melted (might need additional butter)


  1. Add melted butter to the crumbs and mix well. If too dry, add additional melted butter.
  2. Press into a greased pie plate and chill in the fridge.

Tart Filling:


  • 250ml condensed milk
  • 125 fresh lemon juice
  • 250g cream cheese (or smooth ottage cheese – cream cheese is better though)
  • 250ml whipping cream
  • fresh fruit to top (raspberries, strawberries or blueberries are especially good)


  1. Beat the condensed milk with the lemon juice (add this slowly) and fold in the cream cheese.
  2. In a separate bowl, whip the cream and then add it to the condensed milk mixture, folding in well.
  3. Spoon the mixture into the biscuit crumb base and top with fruit.

TIP: for easier to whip cream, chill the bowl and beaters before hand. 

The result is a creamy, lemony, not too sweet tart that keeps well and serves about 10 people easily.

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