Arnott’s Scotch Finger Lemon Tart
Arnott’s Scotch Finger Lemon Tart
Scotch Finger >
- Servings: 8
- Occasion: Dessert
- Cooking time: 45 minutes
- Prep time: 25 minutes
- Chill time: 30 minutes +
Originally from France, lemon tarts are the perfect dessert for any great family gathering. With a tangy lemon curd filling and buttery pastry, this is a melt-in-your mouth dessert. This recipe uses our Scotch Finger biscuits as the tart base, saving you time without sacrificing the buttery goodness of the classic Lemon tart crust.
Sweet and zesty, be sure to give this recipe a try!
Note: Arnott’s Scotch Finger not available in New Zealand.
Ingredients
- 250g packet Arnott’s Scotch Finger biscuits
- 100g butter, melted
- 4 eggs
- 1/2 cup caster sugar
- 3/4 cup thickened cream
- 1 tbs finely grated lemon zest
- 1/2 cup lemon juice
- icing sugar and blueberries to serve
Preparation
Step 1 Preheat oven to 160°C fan forced.
Step 2 Place biscuits 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. 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.
