Name: Blueberry Key Lime Tart
Prep time: 15 min
Cook time: 280 min
Total time: 295 min
Yield: 8
Ingredients: 250g packet Nice biscuits; 150g unsalted butter, melted; 1/2 x 300ml tub thickened cream, whipped; 2 x 125g punnets blueberries; Halved lime slices, to decorate; FILLING; 395g can sweetened condensed milk; 1 tsp finely grated lime rind; ½ cup lime juice; 2 eggs

Blueberry Key Lime Tart

Make the most of blueberries on sale at the moment.

Serves 8

Prep

15M

Cook

4H 40M

Total

4H 55M

Skip to Recipe

TIP: Tart can be made one day ahead. Keep covered in the fridge. Decorate just before serving.

Ingredients

250g packet Nice biscuits

150g unsalted butter, melted

1/2 x 300ml tub thickened cream, whipped

2 x 125g punnets blueberries

Halved lime slices, to decorate

FILLING

395g can sweetened condensed milk

1 tsp finely grated lime rind

½ cup lime juice

2 eggs

Method

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.

New Idea team