Lemon and Honey Anzac Tart
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
INGREDIENTS
INGREDIENTS FOR
14 SERVINGS
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METHOD
-
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.
-
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.
-
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.
-
To serve, slice the tart and drizzle with thickened cream and extra honey if desired.
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