Sweet and zesty tart using scotch finger biscuit, perfect for that great family gathering
Step 1 Preheat oven to 180°C fan-forced
Step 2 In a bowl, combine crushed biscuits and butter and mix until combined. Press firmly and evenly, onto base and sides of a 24cm flan tin with removable base. Bake for 20 minutes. Reduce oven to 160°C fan-forced.
Step 3 Meanwhile 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.
Step 4 Cool to room temperature then chill until cold. Serve dusted with icing sugar and top with blueberries.