Lemon Tart

1.Preheat the oven to 180°C (350°F).

2.In a food processor, blitz the digestive biscuits until they form fine crumbs.

3.Add the melted butter to the biscuit crumbs and mix until well combined.

4.Press the mixture into the base of a tart tin and smooth out with the back of a spoon.

5.Place the tart tin in the fridge for 30 minutes to set.

6.Meanwhile, juice the lemons and strain the juice to remove any seeds or pulp.

7.In a large mixing bowl, whisk together the condensed milk, egg yolks, lemon juice, and lemon zest until well combined.

8.Pour the filling mixture over the chilled crust and spread it out evenly.

9.Bake the tart in the preheated oven for 15 minutes or until the filling is set but still slightly wobbly in the center.

10.Remove the tart from the oven and let it cool completely.

11.Once cooled, refrigerate the tart for at least 2 hours or overnight to allow it to set completely.

12.Before serving, decorate the tart with a dollop of whipped cream, fresh mint leaves, and lemon zest.

13.Slice into wedges and serve chilled.