This tart with condensed milk is an open pie made with a simple shortcrust-style base and a sweet, silky filling. The condensed milk combined with fresh lemon juice and zest gives the dessert a subtle citrusy aroma, balancing the sweetness beautifully.
The dough is unusual compared to classic shortbread dough — it uses vegetable oil instead of butter, which makes it much faster to prepare. No chilling, no mixer, no fuss. Both the dough and the filling take only 20 minutes to make..
Ingredients:
For the dough
- 1 3/4 cups all-purpose flour (220–230 g)
- 1/3 cup sugar (70 g)
- 1 large egg
- 1 egg yolk
- 6 tbsp vegetable oil
- 1 tsp baking powder
- Pinch of salt
For the filling
- 1 can sweetened condensed milk – 12–14 oz (350–400 g)
- 1 lemon (zest + juice)
Cooking process
1. Prepare the dough
Sift in the flour and baking powder, then knead until a soft, elastic dough forms.
The dough should be easy to roll out and shape — softer than traditional butter shortcrust.
In a bowl, whisk together the egg, egg yolk, sugar, and salt until smooth.
Add the vegetable oil and mix again.
2. Shape and pre-bake the crust
Pre-bake at 200°C / 390°F for 10 minutes.
Roll the dough into a circle about 9–9.5 inches (23–24 cm) in diameter.
Transfer it to a lightly greased or parchment-lined tart pan, forming 2.5–3 cm (1–1.2 inch) sides.
Trim any excess dough (you can use it later for decoration).
Prick the bottom with a fork.
3. Make the filling
Mix until smooth.
The filling thickens slightly thanks to the acidity of the lemon.
In a bowl, combine the sweetened condensed milk with the zest of one lemon and 2–3 tbsp of fresh lemon juice (or the juice of the whole lemon, depending on taste).
4. Assemble and bake
Bake at 180°C / 360°F for 30 minutes, until the filling is set and the top is lightly golden.
Remove the crust from the oven and pour the filling inside.
Use leftover dough to create simple decorations if desired.
5. Cooling and serving
Let the tart cool completely. For best results, refrigerate it for at least 1 hour so the filling firms up and slices cleanly.
Another version of the cake with condensed milk filling https://takajaeda.com/en/recipes-en/207/oatmeal-cake-with-condensed-milk/