Lemon & Honey Anzac Biscuit Tart
A buttery Anzac biscuit crumb crust filled with a silky, tangy lemon and honey custard made with condensed milk. Elegant, easy, and absolutely show-stopping.
- Total Time2 hours 50 minutes
- Yield8 slices 1x
Ingredients
Units
Scale
- 300 g Anzac biscuits
- 60 g unsalted butter, melted
- 3 tbsp honey
- 2 lemons, finely grated zest (plus 150ml strained lemon juice)
- 395 g sweetened condensed milk (1 full can)
- 125 ml pure (thin) cream (1/2 cup)
- 4 eggs (large)
- thickened cream (to serve)
Instructions
- Preheat the Oven: Preheat your oven to 170°C (340°F).
- Build the Biscuit Crust: Place the Anzac biscuits in a food processor and blitz until fine crumbs form. Add the melted butter and pulse until evenly combined. Press the crumb mixture firmly into the base and up the sides of a 4cm-deep, 22cm round loose-bottomed tart pan. Chill in the fridge for 30 minutes or until firm.
- Make the Filling and Bake: In a large bowl, gently whisk together the honey, lemon zest, lemon juice, condensed milk, cream, and eggs until just combined. Pour into the chilled tart case and bake for 35 minutes or until the edges are set but the centre still has a gentle wobble. Cool in the pan to room temperature, then refrigerate for at least 2 hours until cold and fully set.
- Serve: Unmould the tart, slice, and serve drizzled with thickened cream and extra honey.
Notes
Chill the crust for the full 30 minutes to prevent a soggy base. Whisk the filling gently — over-whisking incorporates air and causes cracking. The centre should wobble when removed from the oven; it sets fully as it chills. For cleanest slices, chill for at least 2 hours and use a knife dipped in hot water.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: Australian
Nutrition
- Calories: 495
- Sugar: 50
- Sodium: 210
- Saturated Fat: 12
- Protein: 10
- Cholesterol: 130
