When it comes to making puddings or desserts when friends or family are coming over, I find it hard to stray from anything with chocolate. You just know that chocolate will be a winner with everyone, don't you? But a while ago my Mum shared with me this recipe, and declared it to be both utterly delicious, and extremely simple. I had to give it a try.
If you're wondering whether a lemon and lime tart might be, well, a little bit too tart and zingy - do not worry! This tart has a lovely zing, but also a creaminess and sweetness that offsets the zing perfectly. The other great news is that although it requires a bit of time in the freezer and the fridge, the actual preparation (you can't even call it cooking - the only thing that gets hot is the butter!) can be done in about 20 minutes maximum.
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If you're wondering whether a lemon and lime tart might be, well, a little bit too tart and zingy - do not worry! This tart has a lovely zing, but also a creaminess and sweetness that offsets the zing perfectly. The other great news is that although it requires a bit of time in the freezer and the fridge, the actual preparation (you can't even call it cooking - the only thing that gets hot is the butter!) can be done in about 20 minutes maximum.
Ingredients
- 275g oat biscuits
- 75g unsalted butter
- 2 medium lemons
- 2 limes
- 397g can sweetened condensed milk
- 200ml double cream
- Reserve some of the lime and lemon zest, to decorate
Method
- To make the biscuit base, break the biscuits into chunky pieces and blitz into crumbs in a food processor. Melt the butter in a small saucepan and add to the crumbs with the motor running. Blend until evenly combined. Alternatively, put the biscuits into a plastic bag and give them a good bash with a rolling pin until all you have is crumbs. Add the butter and stir until the biscuits and the butter starts to come together.
- Press the biscuit crumbs onto the base and the sides of a 23cm loose-based tin that is at least 3.5cm deep. Make sure you push the crumbs right into the corners. Cover with cling film and freeze for 30 minutes.
- Finely grate the zest from the lemons and limes and squeeze the juice. You’ll need exactly 125ml of juice for the filling to set.
- Beat the condensed milk and cream together in a large bowl using an electric whisk for at least 3 minutes or until it begins to thicken. Set aside 1 teaspoon of citrus zest for decoration. Add the rest of the lemon and lime zest and all the juice to the condensed milk and cream and whip for just a few seconds more. The mixture will thicken quickly.
- Take the biscuit base out of the freezer and remove the cling film. Immediately spoon the topping onto biscuit base. Swirl the surface with the back of a spoon. Sprinkle with the reserved lemon and lime zest. Cover the filled biscuit base loosely with cling film and chill for 1 to 2 hours before serving.