A sweet and creamy tart with a wonderfully buttery Anzac biscuit base that will delight dessert lovers
Prep time 20 min
Cook time 35 min
Serves 14
Nutritional information per serving
Energy 1227.3 kj
Protein 5.6 g
Total Fat 15.6 g
Saturated Fat 9.7 g
Carbs 33.7 g
Sugars 27.1 g
Fibre 1.1 g
Sodium 99.7 mg
Nutritional information per 100g
Energy 1316.9 kj
Protein 6 g
Total Fat 16.7 g
Saturated Fat 10.4 g
Carbs 36.2 g
Sugars 29.1 g
Fibre 1.2 g
Sodium 107 mg


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  1. Preheat the oven to 170°C/150°C fan forced. Grease and line the base of a 22cm x 4cm round loose-bottomed tart pan.
  2. Place biscuits in a food processor and process until fine crumbs form. Add butter and pulse to combine. Press crumb mixture into the base and sides of prepared pan. Refrigerate for 30 minutes or until firm.
  3. Place honey, lemon zest, juice, Nestlé Sweetened Condensed Milk, cream and eggs in a bowl and whisk gently until combined. Pour into tart base 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 refrigerate for 2 hours or until cold and set.
  4. To serve, slice the tart and drizzle with thickened cream and extra honey if desired.

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