Crumb 1.5 cups of chocolate biscuits and combine with 1/4 cup melted butter. Press into a tart tin uniformly and refrigerate for 20 minutes. This creates a solid base that retains its shape.
Bake the cooled crust in the oven at 170°C for 10 minutes. Pre-baking provides structure to the base and prevents it from becoming soggy upon adding the lemon filling.
Whisk together 3 eggs, 1/2 cup lemon juice, 1 tbsp zest, 1/2 cup sugar, and 1/2 cup cream. Strain the mixture to ensure smoothness and that there are no lumps.
Fill the crust with the filling and bake at 150°C for 20–25 minutes, or until slightly set. The center will still joggle.
Allow the tart to cool completely, then chill for 2 hours. This will set the filling and enable easy, clean slicing. Dust with sugar or serve with berries as a garnish.