CRUMB CRUST
175g/ 6oz Digestive or ginger biscuits
2 tbsp caster sugar
70g / 2.5oz butter, melted, plus extra for greasing
FILLING
400ml / 14floz canned condensed milk
125ml/ 4floz freshly squeezed lime juice
finely grated rind of 3 limes
4 egg yolks
Whipped cream, to serve
Preheat oven to 160C/325F/Gas Mark 3. Lightly grease a 23cm / 9inch round tart tin, about 4cm/1.5 inches deep.
To make crumb crust, put biscuits and sugar in food processor and process until fine crumbs form - do not over process to a powder. Add melted butter and process again until moistened ()
Tip crumb mixture into prepared tart tin and press over base and up the side. Place tart tin on baking tray and bake in preheated oven for 5 minutes.
Meanwhile, beat condensed milk, lime juice, lime rind and egg yolks together in a bowl until well blended.
Remove tart tin from oven, pour the filling into the crumb crust and spread out to edges. Return to oven for a further 15mins, or until filling is set round edges but still wobbly in centre.
Leave to cool completely on a wire rack, then cover and chill for at leaset 2 hours. Serve spread thickly with whipped cream.
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