Loved for its crumbly, melt-in-your-mouth texture, the legendary Arnott’s Scotch Finger makes the perfect base to creamy fillings and fresh citrus flavours alike. This week, up your tart game with our irresistible Scotch Finger Lemon Tart that will pack a zesty punch at any party. Want to impress the guests? Top yours with plump blueberries and a dusting of icing sugar for a sweet and vibrant finish!
Scotch Finger Lemon Tart
Prep time: 25 minutes
Cooking Time: 45 minutes
Chill time: 30+ minutes
Makes: 8 servings
1 x 250g packet Arnott’s Scotch Finger biscuits
100g butter, melted
½ cup caster sugar
¾ cup thickened cream
1 tblsp finely grated lemon zest
½ cup lemon juice
Icing sugar and blueberries to serve
Preheat oven to 180°C fan forced.
Place Arnott’s Scotch Finger biscuits in a food processor until finely crumbed. Add butter and process until combined.
Press mixture firmly into the base and sides of a 24cm loose-bottomed fluted tart tin.
Bake for 20 minutes then reduce heat to 160°C
Meanwhile, whisk eggs, sugar, cream, zest and juice together in a large bowl.
Allow to stand for 5 minutes, then pour over the 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 topped with blueberries.
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Arnott’s Scotch Finger
Snap, dunk, share and savour our classic Scotch Finger biscuits. Purchase them here.