Creamy Biscuit and Condensed Milk Tart

Name: Creamy Biscuit and Condensed Milk Tart
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 8 Servings
Ingredients: 150 gramos biscuits; 80 gramos butter; 250 gramos condensed milk; 300 mililitros cream or whipping cream; 5 hojas neutral gelatin; 2 piece biscuits for decorating

Tart

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Cook Time

4 h 30 min

Servings

Difficulty

Easy

Prep Time

30 min

This Thermomix® recipe for Creamy Biscuit and Condensed Milk Tart is ready in 4 h 30 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This biscuit and condensed milk tart is a classic dessert that always triumphs. The crunchy biscuit base contrasts wonderfully with the smooth and sweet condensed milk cream. It is perfect for celebrations or simply to treat yourself. The preparation is simple and does not require an oven, making it ideal for hot days. Also, you can personalize it with your favorite toppings, such as crushed biscuits or chocolate chips. Go ahead and try this delight that everyone is sure to love! It is prepared in a short time and needs a few hours in the fridge to set well. An ideal dessert for any occasion!

Ingredients (6 ingredients)

150 gramos biscuits
80 gramos butter
250 gramos condensed milk
300 mililitros cream or whipping cream
5 hojas neutral gelatin
2 piece biscuits for decorating

Preparation (12 steps)

Hydrate the gelatin

Place the gelatin sheets in a bowl with cold water and let them hydrate for 10 minutes. Make sure they are completely submerged.

Crush the biscuits

Thermomix® Setting

10 Seg./Speed 10

Place 150 grams of biscuits in the Thermomix glass and crush for 10 seconds at speed 10 until a fine powder is obtained.

Melt the butter

Thermomix® Setting

2 min/122°F/Speed 2 50

Place 80 grams of butter in the Thermomix glass and melt for 2 minutes at 50°C and speed 2.

120

Mix biscuits and butter

Thermomix® Setting

15 Seg./Speed 3

Add the crushed biscuits to the melted butter in the Thermomix glass. Mix for 15 seconds at speed 3. Check that the mixture has the consistency of wet sand.

Prepare the tart base

Pour the biscuit and butter mixture into a 18-20 cm removable mold. Press firmly with a spoon to compact the base and the walls of the mold. Refrigerate while preparing the filling.

Heat the condensed milk

Thermomix® Setting

1 min/140°F/Speed 1 60

Pour 250 grams of condensed milk into the Thermomix glass and heat for 1 minute at 60°C and speed 1.

Dissolve the gelatin

Thermomix® Setting

20 Seg./Speed 3

Drain the hydrated gelatin sheets well and add them to the hot condensed milk in the Thermomix glass. Mix for 20 seconds at speed 3 until the gelatin is completely dissolved.

Whip the cream

Thermomix® Setting

2 min/Speed 3.5

Place the stirring attachment in the Thermomix glass. Pour 300 milliliters of cold cream into the glass and whip for 2 minutes at speed 3.5. Watch to prevent it from curdling.

120

Integrate the condensed milk and cream

Thermomix® Setting

30 Seg./Speed 2 Reverse

Pour the condensed milk and gelatin mixture into the Thermomix glass with the whipped cream. Mix gently with the spatula for 30 seconds at speed 2 in Left rotation to prevent the cream from losing volume.

Pour the filling into the base

Remove the mold with the biscuit base from the refrigerator. Pour the condensed milk and cream mixture over the biscuit base and smooth the surface with a spatula.

Refrigerate the tart

Place the tart in the refrigerator for at least 4 hours, or preferably overnight, to set completely.

Decorate and serve

Once set, decorate the tart with 2 crushed biscuits. Serve cold.

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About this recipe

The biscuit and condensed milk tart is a dessert that reminds me of my childhood. My grandmother prepared it for birthdays and family parties, and its flavor always transports me to those happy moments. Although the original recipe was a closely guarded secret, over time I have adapted it until I achieved a version that, although it does not equal my grandmother's, comes quite close. The magic of this tart lies in the simplicity of its ingredients and in the harmony of its textures. The biscuits, preferably María type, provide a crunchy base and a neutral flavor that contrasts with the intense sweetness of the condensed milk. The butter, for its part, not only serves as a binder for the base, but also gives it a touch of flavor and a slightly sandy texture. The cream or whipping cream is essential to lighten the density of the condensed milk and provide a smooth and creamy texture to the filling. The neutral gelatin is responsible for giving consistency to the tart, allowing it to be cut into perfect portions. For preparation with Thermomix®, it is important to follow the steps precisely. When crushing the biscuits, make sure to obtain a fine and homogeneous powder. If there are large pieces left, the base could be irregular. When melting the butter, monitor the temperature so that it does not burn. The biscuit and butter mixture should have the consistency of wet sand; if it is too dry, add a little more melted butter. When heating the condensed milk, do not exceed the temperature, as it could caramelize. When dissolving the gelatin, make sure it is completely drained so as not to alter the proportion of liquids in the filling. When whipping the cream, use very cold cream and monitor the process closely to prevent it from curdling. The Left rotation when integrating the cream and condensed milk is crucial to maintain the fluffiness of the filling. If you are looking for alternatives, you can adapt this tart for people with lactose intolerance using lactose-free biscuits and vegetable condensed milk and cream. To give it a different touch, you can add spices such as cinnamon or lemon zest to the biscuit base or the filling. You can also incorporate chopped nuts, such as walnuts or almonds, to the base or decorate the tart with fresh fruits, such as strawberries or raspberries. To serve, you can accompany the tart with a scoop of vanilla ice cream or a red fruit coulis. You can also sprinkle a little cocoa powder or chocolate chips on top. The tart keeps perfectly in the fridge for several days. In fact, it improves with time, as the flavors intensify. You can prepare it in advance and have it ready for any occasion. It is a versatile dessert that adapts to any celebration or simply to treat yourself.