Blueberry Key Lime Tart

Lightly grease a 13cm x 35cm rectangular loose-base flan tin. Line base with baking paper.

Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press mixture firmly over base and up sides of prepared tin. Place on an oven tray.

Cook in a moderate oven (180C) for 10 minutes, or until edges are lightly golden. Remove. Cool 10 minutes.

To make filling, whisk all ingredients in a large bowl until combined. Pour filling into crumb crust. Smooth over top.

Cook in a moderately slow oven (160C) for 20 minutes, or until filling is just set. Cool. Cover and refrigerate for 4 hours, or overnight until cold.

Remove tart from tin. Transfer to a serving plate. Spread whipped cream over filling. Top with blueberries and lime slices. Serve.