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 180°C fan forced. Place biscuits and cinnamon in the bowl of food processor and process until fine crumbs. Add butter and process until combined. Press mixture firmly into the base and sides of a 24cm loose bottomed fluted tart tin.
Step 2 Bake for 10 minutes then reduce heat to 160°C.
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 berries.