A couple of weeks ago, friends of ours invited us over for supper. I had to contribute dessert to the menu.
It was on a Saturday afternoon and I scrutinized my grocery cupboard and fridge for appropriate ingredients as I had no intention to go shopping. I discovered some tennis biscuits and condensed milk and decided to make a lemon tart, only to discover I did not have any lemons or lemon juice. I did however have some lime juice in the fridge, so I decided to make a lime tart. I have made it a couple of times since and everyone seems to love it.
This lime tart takes about 15 minutes to prepare and 15 minutes to bake, so it is a great dessert to make when you are in a rush or on holiday and you don’t want to spent hours cooking. You also do not need any special equipment to prepare this.
My favourite tart is definitely my lemon meringue tart. You can quickly change this tart into a lemon meringue tart by replacing the lime juice with lemon juice and adding meringue. To do so beat the egg whites with 80ml castor sugar to the soft peak stage and cover the filling with the meringue before baking.
- 125g butter, melted
- 200g tennis biscuits, crumbled
- 1 x can condensed milk
- 3 extra large egg yolks
- 125ml lime juice
- 5ml grated lime rind (optional)
- Pre-heat the oven to 180⁰C.
- Mix the melted butter with the crumbled tennis biscuits and press into a 20cm round tart tin to form the crust.
- Mix the condensed milk, egg yolks, and lime juice and lime rind together.
- Spoon into the crust and bake for about 15 minutes or until set in the pre-heated oven.
- I used some dried lime slices to decorate the tart in the photo. Thinly slice 2 limes and place onto a buttered oven tray. Dry in a 140⁰C oven for 50 minutes until lightly brown and dry.