Lemon & Cheese Fridge Tart

A creamy, tangy, no-bake layered dessert.

Base & Middle Layer: 1 packet (200g) Tennis Biscuits (or Graham crackers/Digestives if Tennis Biscuits are unavailable)
The Cream:
- 397g (1 tin) Sweetened Condensed Milk
- 280g Full Fat Soft Cheese (e.g., Philadelphia) or Smooth Cottage Cheese
- 300ml Double Cream (Heavy Cream)
- Juice of 2 fresh Lemons (adjust to taste for tanginess)
- ½ tsp Vanilla Extract
Topping: Glacé cherries (as pictured) or crushed biscuit crumbs

Prepare the Filling:
- In a large mixing bowl, whisk together the condensed milk and the soft cheese until the mixture is completely smooth and no lumps remain.
- Pour in the double cream. Whisk steadily until the mixture begins to thicken.
- Add the vanilla extract and the lemon juice. Whisk again briefly. The acidity in the lemon juice will react with the condensed milk to help set the tart.
- Tip: Stop whisking as soon as it reaches a thick, spreadable consistency. Over-whisking will cause the cream to separate and become buttery.
Layer the Tart:
- Line the bottom of a square or rectangular glass dish with a single layer of Tennis Biscuits. You may need to break some to fit the corners.
- Carefully spread half of the cream mixture over the biscuits, smoothing it out to the edges.
- Add a second layer of Tennis Biscuits on top of the cream.
- Spread the remaining half of the cream mixture over the second layer of biscuits.
Decorate:
- Place glacé cherries on top in a grid pattern (as seen in your photo) so each square slice gets a cherry.
Chill and Set:
- For a quick set, place the tart in the freezer for 1 hour.
- Transfer to the fridge for at least 4 hours (overnight is best) to allow the biscuits to soften slightly and the flavors to meld.