This sweet tart with a buttery Anzac biscuit base is filled with a creamy centre of lemon and honey.

Prep Time : 3:10 | Cook Time : 0:35 | Total Time : 3:45 | Serving : 8 person.

Ingredients

• 300g Anzac biscuits

• 60g unsalted butter, melted

• 3 tablespoons Capilano Light & Smooth Honey

• Finely grated zest of 2 lemons, plus 150ml strained lemon juice

• 395g can sweetened condensed milk

• 1/2 cup (125ml) pure (thin) cream

• 4 eggs

• Thickened cream, to serve

Method

• Step 1

  Preheat the oven to 170°C.

• Step 2

  Place biscuits in a food processor and whiz until fine crumbs. Add butter and pulse to combine. Press crumb mixture into the base and sides of a 4cm x 22cm round loose-bottomed tart pan. Chill for 30 minutes or until firm.

• Step 3

  Place honey, lemon zest and juice, condensed milk, cream and eggs in a bowl and whisk gently until combined. Pour into the tart case and bake for 35 minutes or until just set but the centre still has a gentle wobble. Cool in the pan to room temperature, then place in the fridge and chill for at least 2 hours or until cold and set.

• Step 4

  To serve, slice the tart and drizzle with thickened cream and extra honey.