This sweet and zesty lemon tart uses Arnott's Gluten Free Scotch Finger biscuit, perfect for that great family gathering
Step 1 Preheat oven to 160°C fan forced. Place biscuits in the bowl of food processor and process until fine crumbs. Add butter and process until combined.
Step 2 Press mixture firmly into the base and sides of a 24cm loose bottomed fluted tart tin. Bake for 15 minutes.
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 and then chill until cold. Serve dusted with icing sugar and top with blueberries.