Mackays Lime Curd Tart

8
10 min
12 min

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

  1. In a food processor, crush the cookies until you have a fine crumb. Add salt.
  2. 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.
  3. Place the mix onto the tart base and use the back of a glass to press it into shape.
  4. Bake at 160⁰C for 5-12 minutes. Take out of the oven and let the tart cool off completely.
  5. Whip the cream 3-4 hours before serving. Mix the cream and icing sugar at medium speed until light and fluffy.
  6. Spread it into the curd and return to the fridge to set fully.

Products used