- 225g gingernut biscuits
- 85g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- zest and juice 6 fat limes (about 200ml)
The same shape, but smaller than…
- 405g can condensed milk
- 2 x 160ml cans coconut cream
- 300ml pot double cream
- 2 tbsp icing sugar
- handful toasted, shaved coconut or toasted desiccated coconut
A large hairy, brown nut that grows on the coconut tree, found throughout the world's…
Put the biscuits in a food processor and whizz to fine crumbs. Add the butter and whizz again briefly, then tip the buttery crumbs into a 22cm fluted tart tin. Use the back of a spoon to press the crumbs over the surface and up the sides of the tin until evenly spread and compacted. Make sure that there are no gaps in the crust or the filling will leak. Chill for 10 mins.
In a large saucepan, whisk together the lime zest and juice, condensed milk, coconut cream and 100ml double cream. Place on a medium-high heat and bring to a simmer. Bubble quite vigorously for 4 mins, then pour into the tart case – this is easiest if you transfer the liquid to a jug and pour straight into the case while it is still in the fridge. Chill for at least 4 hrs or until completely set.
When you are ready to serve, lightly whip together the remaining cream and icing sugar until it is just forming soft peaks. Pile it into the centre of the pie and smooth out towards the edges. Scatter over the toasted coconut and serve. Leftovers will keep in the fridge for 2 days.