Creamy Ladyfinger Tart
A luscious no-bake dessert layered with silky homemade custard cream and soft ladyfinger biscuits. Ready in just 20 minutes of prep, this crowd-pleasing treat is perfect for any occasion — just chill and serve!
🛒 Ingredients
12 servings
- 2 cans sweetened condensed milk (14 oz each)
- 2 cans whole milk (use the condensed milk can to measure)
- 2 packs ladyfinger biscuits (about 14 oz total)
- 4 eggs, yolks and whites separated
- 2 tablespoons cornstarch
- 2 cups heavy cream
- 3 tablespoons sugar
- Warm milk with a pinch of cocoa powder for soaking the biscuits
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Directions
- 1
In a saucepan over medium heat, whisk together the egg yolks, condensed milk, whole milk, and cornstarch. Stir continuously until the custard thickens enough to coat a spoon. Remove from heat and let cool slightly.
- 2
Mix warm milk with a small amount of cocoa powder to create a light soaking liquid. Briefly dip each ladyfinger into the mixture — they should be moist but not soggy.
- 3
Spread a thin layer of custard cream on the bottom of a large baking dish. Arrange a layer of soaked ladyfingers on top.
- 4
Continue alternating layers of custard and ladyfingers, finishing with a final layer of custard on top.
- 5
Beat the egg whites with the sugar until stiff peaks form, then gently fold in the heavy cream using a spatula.
- 6
Spread this light, fluffy topping evenly over the tart. Cover and refrigerate for at least 4 hours or overnight before serving cold.
💡 Chef's Tip
For extra flavor, add a splash of vanilla extract or a teaspoon of instant coffee to the soaking liquid. Garnish with chocolate shavings or fresh berries just before serving. Keeps well in the fridge for up to 3 days.
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