Bake: Lemon & Honey Anzac Tart

I have the Delicious Magazine delivered monthly and I often flick through it and feel that many of the items are too complex or a little too gourmet for my kitchen abilities. This year I have decided that I’m going to attempt to make at least one recipe from each magazine – that’s one recipe a month, which is very achievable.

The first of my 12 Delicious recipes for 2012 is a Lemon and Honey Anzac Tart. I made this on the weekend and I found it be not only easy, but it was also scrumptious!

It was a matter of whizzing up the Anzac biscuits and melted butter in my almost-favourite-kitchen device (next to my adored Kitchen Aide Mixer), my Braun Mulitquick Hand Blender. Thank you so much to my dear friend Shan for kindly passing this onto me when she left for overseas – if you’re back in two years, you may not get it back!! I can definitely see how this was arthritically friendly for you.

- Anzac biscuits and butter -

Then this was then pressed into a round loose-bottomed tart pan and refrigerated for half an hour.

- Before refrigerating

While this chilled and the oven pre-heated, I mixed all the other ingredients together (lemon juice, lemon zest, sweetened condensed milk, cream, eggs and honey) and then poured them into the base. I like to put an extra tray under dishes like this incase there is any overflow and it makes getting it in and out of the oven a little easier.

- Ready for baking -

35 minutes later it was set around the edges, but still a little wobbly in the middle, and therefore ready to take out and cool. It started off a bit puffed up, but then as it cooled, it flattened out.

- Straight out of the oven....puffed up -

- After time in the fridge -

Then it was time to dollop with thickened cream and drizzle with honey.

- High angle, YUM! -

- Side angle, YUM -

Now, I know you’re all thinking….’What about the 12WBT????’ – well….this was baked and blogged about on the weekend BEFORE I started. I sent two-thirds of it off to my husband’s work to be demolished by his colleagues.

What is your favourite tart recipe?

Alison