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Lemon & honey Anzac tart
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Prep Time:
190 minutes
Cook Time:
35 minutes
Total Time:
225 minutes
Decadent lemon honey tart on crisp Anzac crust.
Ingredients:
  • 300g Anzac biscuits
  • 60g unsalted butter, melted
  • 85.80 gm honey, plus extra, to serve
  • Finely grated zest of 2 lemons, plus 150ml strained lemon juice
  • 395g can sweetened condensed milk
  • 125ml cream
  • 4 eggs
  • Thickened cream, to serve
Instructions:
  • Heat your oven to 170°C.
  • In a food processor, blitz the biscuits until they turn into fine crumbs. Add butter and pulse until mixed. Firmly press the mixture into the base and sides of a 4cm x 22cm round loose-bottomed tart pan. Refrigerate for 30 minutes until set.
  • Combine honey, lemon zest, lemon juice, condensed milk, cream, and eggs in a bowl. Whisk until well combined. Pour the mixture into the tart case and bake for 35 minutes or until the center slightly wobbles. Let it cool to room temperature in the pan, then chill in the fridge for at least 2 hours until set and cold.
  • Slice the tart and generously drizzle with thickened cream and a touch of extra honey before serving for a decadent touch.

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