Ingredients Checklist
Lemon Tart Base
- 250g packet Arnott's Scotch Finger biscuits
- 100g butter, melted
Lemon Tart Filling
- 4 eggs
- 1/2 cup caster sugar
- 3/4 cup thickened cream
- 1tbs finely grated lemon zest
- 1/2 cup lemon juice
Instructions
- Preheat oven to 160°C fan forced.
- To make the Lemon Tart Base: Place biscuits in the bowl of food processor and process until fine crumbs. Add butter and process until combined.
- Press mixture firmly into the base and sides of a 24cm loose bottomed fluted tart tin. Bake for 15 minutes.
- To make the Lemon Custard filling: In a large bowl, whisk together eggs, sugar, cream, zest and juice. Allow to stand for 5 minutes.
- Pour over biscuit base. Bake for 25 minutes or until filling is just set.
- Cool to room temperature and then chill until cold. Serve dusted with icing sugar and top with blueberries.
