Mackays Lime Curd Tart
Ingredients
- 680g Mackays Lime Curd
- 220g Jules Destrooper Butter Crisps
- 70g Valio Unsalted Butter, melted
- 1/2 tsp salt
- 300g whipping cream
- 3 tsp icing sugar
Method
- In a food processor, crush the cookies until you have a fine crumb. Add salt.
- Add butter and assess if you need to add more in case your cookie is dryer. You should have a crumb that stays together when pressed.
- Place the mix onto the tart base and use the back of a glass to press it into shape.
- Bake at 160⁰C for 5-12 minutes. Take out of the oven and let the tart cool off completely.
- Whip the cream 3-4 hours before serving. Mix the cream and icing sugar at medium speed until light and fluffy.
- Spread it into the curd and return to the fridge to set fully.
