Rowena’s fridge tart

Grease a 23 cm diameter dish.
Crush the biscuits coarsely and set aside.
Heat the margarine and sugar in a large saucepan over low heat until the margarine has melted and the sugar has dissolved. Stir in the citrus peel, glacé cherries and nuts and allow to cook for 3 minutes. Remove from the heat and cool slightly.
Beat eggs and vanilla essence together. Add a teaspoon of the fruit mixture to the eggs and mix well.
Gradually add eggs to remaining fruit mixture and mix well.
Cook for 2 minutes over low heat, stirring continuously. Add biscuits and mix well. Pour into dish and cool until set.
Decorate with cream and chopped nuts.
Makes a large tart.