Key Lime Tart

I’m continuing the lime theme for this week. I still have quite a few limes left, please drop me a line if you have any good lime recipes to share. This lime tart is fairly easy to make. I used a gingernut biscuit base. I’m on this ginger and lime craze at the moment you see.

Ingredients

250g gingernut biscuits

60g melted butter

400g can of condensed milk (I used the light version)

2 eggs plus 2 egg yolks

¼ lime juice

grated zest of 1 lime

Method

1.          Crush biscuits in a food processor, when it reaches fine crumbs stage, add in the butter and process for another few pulses.

2.          Grease a springform tart flan.

3.          Pour the crumbs on to pan and flatten the base and the sides with the back of a spoon.

4.          Put it in the fridge to harden up a little.

5.          Preheat oven to 170°C.

6.          Beat eggs, then add condensed milk, lime juice and zest and beat until all combined.

7.          Pour onto the chilled base. (Pour it through a sieve to get rid of the bubbles if you don’t want a pock marked tart like mine)

8.          Place on a oven sheet and bake for 30-35 mins in 170°C oven.

Before baking.