Found this recipe on BBC Goodfood. Zingy and citrus. The base uses ginger nut biscuits.
Ingredients:
- 300g ginger nut biscuits
- 100g butter, melted
- 3 egg yolks
- 50g castor sugar
- zest and juice of 4 lime
- thin lime slices, optional for decoration
- zest and juice of 1 lemon
- 397g sweetened condensed milk
Method:
Heat oven to 180ºC/160ºC for fan assist Tip biscuits into a food processor and blitz to crumbs. Add the melted butter and pulse to combine. Tip the mix into a fluted rectangular tart tin, about 10cm x34cm or a 20cm round cake tin and press into the base and up the sides right to the edge. bake for 15 minutes until crisp.
While the base is baking, tip the egg yolks, sugar and lime and lemon zest into a bowl and beat with an electric whisk until doubled in volume. Pour in the condensed milk, beat until combined, then add the citrus juices.
Pour the mix into the tart case and bake for 20 minutes until just set with slight wobble in the centre. Leave to set completely then remove from the tin, cool and chill.
Serve in slices topped with thin lime slices, if you like.
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