Ingredients
300g Anzac biscuits
60g unsalted butter, melted
3 tbs honey, plus extra to serve
Finely grated zest of 2 lemons, plus 150ml strained lemon
juice
395g can sweetened condensed milk
1/2 cup (125ml) pure (thin) cream
4 eggs
Thickened cream, to serve
Method
Step 1
Preheat the oven to 170°C.
Step 2
Place biscuits in a food processor and whiz until fine
crumbs. Add butter and pulse to combine. Press crumb mixture into the base and
sides of a 4cm x 22cm round loose-bottomed tart pan. Chill for 30 minutes or
until firm.
Step 3
Place honey, lemon zest and juice, condensed milk, cream and
eggs in a bowl and whisk gently until combined. Pour into the tart case and
bake for 35 minutes or until just set but the centre still has a gentle wobble.
Cool in the pan to room temperature, then place in the fridge and chill for at
least 2 hours or until cold and set.
Step 4
To serve, slice the tart and drizzle with thickened cream
and extra honey.
