This tart is really simple to make, a light filling with a crispy base. The tart needs to set overnight in a fridge overnight.


  • 150g Digestive biscuits (finely ground)
  • 50g Soft brown sugar
  • 100g Butter (melted)
  • 250ml Cream
  • 1 Condensed milk
  • Juice and zest of a lemon
  • Raspberries to decorate


  1. Preheat the oven to 160C.
  2. Mix the biscuit crumbs with the sugar and melted butter until well blended.
  3. Press the mixture into a 9inch tart tin.
  4. Bake in a preheated oven for 6 minutes, allow to cool.
  5. To make the filling whisk the cream until it holds its shape, fold in a can of condensed milk, lemon juice and rind, continue beating until mixture is thick.
  6. Pour the mixture into the tart base and return to the fridge to set overnight.
  7. The next day when the tart is set decorate with raspberries or berries of your choice and a sprig of mint.