This heavenly dessert is right up my street: ridiculously easy, tastes amazing and…doesn’t even require any cooking! Picture if you will a spoonful: the light and fluffy cream filling excites your taste buds with the gentle tanginess of lemon and then, the taste of chocolate follows through – absolutely delightful! The only other thing it needs is another spoonful and then another….Give it a go!
Serves 10 – 12 depending on how generously you cut your slices!
What you need…
for the base
1 x 20cm round spring form baking tin, lightly buttered and lined with Bake O Glide or parchment paper
300g dark chocolate digestive biscuits
50g butter, melted
2 tablespoons double cream
for the filling
300ml double cream
265g condensed milk (2/3 of a standard 397g tin)
Lemon juice from 2 large or 3 small lemons
Zest of 1 large lemon
What to do…
Roughly break up your chocolate digestives, shove them in the food processor and whizz until they are crumbs. Remove the processor blade and then, using a spatula, mix in the melted butter and cream.
Press evenly into the bottom of your baking tin. Pop into the fridge whilst you prepare the filling.
Using a handheld electric whisk, whip the cream until it’s quite stiff and then, using a large balloon whisk, gently fold in the condensed milk, lemon juice and zest. Tip the lot onto the chocolate digestive base and return to the fridge to chill for at least 1 hour before serving. That’s it!!!
To serve, remove from the tin (I normally leave my puds on the base part of the spring form tin for fear of imminent collapse if it was removed) and gently peel away the Bake O Glide from the sides. Decorate with a little peeled lemon rind if you like and then just cut yourself your first – but most certainly not your last – slice of heavenly lemon torte – just yummy!
The filling came from a Tim Siadatan recipe, but the base is attributed to Rachel Allen.
It’s just a bit of mucking about really! And no cooking!