For Sophie Gray's best lime tips and tricks, go to In season with Food magazine: limes.
Lime and ginger tart
Lime and ginger are a match made in heaven, and this tart shows that off beautifully. Made with a creamy and zingy filling inside a crunchy gingernut base, one slice will never be enough!
- 20 mins preparation
- 30 mins cooking
- Serves 8
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Ingredients
- 250 gram gingernut biscuits
- 90 gram butter, melted
- 3 eggs
- 300 millilitre canned condensed milk
- 3/4 cup cream
- zest and juice 2 juicy limes
Method
- 1Preheat oven to 160°C. Grease a 20cm loose-bottom flan tin.
- 2Crush or process the biscuits to fine crumbs. Combine with the melted butter and press into the base and sides of the prepared tin. Place on a baking tray.
- 3In a large jug combine the eggs, condensed milk and cream. Gradually whisk in lime zest and juice.
- 4Pour onto the crust and bake for 30 minutes, until just set. Cool then chill in the fridge.
Notes
• You can swap the gingernut biscuits for chocolate or malt, if you prefer. • You will need about ⅓ cup lime juice for this recipe. • We finished ours with icing sugar and a little lime zest. Lime and ginger are also a great match for chocolate, so to take this tart to the next level, garnish with grated chocolate or a drizzle of rich chocolate sauce.
