Arnott’s Gluten Free Scotch Finger Lemon Tart

Arnott’s Gluten Free Scotch Finger Lemon Tart

  • Servings: 8
  • Occasion: Dessert, Entertaining
  • Cooking time: 45 mins
  • Prep time: 20 mins
  • Chill time: 30 mins +

This sweet and zesty lemon tart uses Arnott's Gluten Free Scotch Finger biscuit, perfect for that great family gathering


Ingredients

  • 250g Arnott's Gluten Free Scotch Finger biscuits
  • 100g butter, melted
  • 4 eggs
  • ½ cup caster sugar
  • ¾ cup thickened cream
  • 1 tblsp finely grated lemon zest
  • ½ cup lemon juice
  • Gluten Free icing sugar and berries to serve

Preparation

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.

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