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Preparation Time : 60
Cook Time : 25
Total Time : 85
DIGESTIVE BISCUIT - 300gm
BUTTER - 150gm
CONDENSED MILK - 400gm
EGG YOLK - 3no
FRESH CREAM - 300ml
ICING SUGAR - 1tbsp
ZEST & LIME - 4no.
EXTRA LIME & ZEST - for garnish 2tbsp
Crumb biscuit in a food processor OR put them into plastic bag & bash with rolling pin.
Mix with the melted butter & press into the base & up into the side at 22cm loose base tart tin.
Bake in oven for 10min. Remove & cool.
In another bowl whisk egg yolk adding condensed milk followed by zest & juice
Pour the filling into the cooled base then put into oven for 15min.
Cool & chilled for 3hrs before serving
To decorate , softly whipped together cream & icing sugar & pipe the cream with top of the pie & finish with top of the zest.
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