Ingredients
250g packet Nice biscuits
150g unsalted butter, melted
1/2 x 300ml tub thickened cream, whipped
2 x 125g punnets blueberries
Halved lime slices, to decorate
FILLING
395g can sweetened condensed milk
1 tsp finely grated lime rind
½ cup lime juice
2 eggs
Method
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Lightly grease a 13cm x 35cm rectangular loose-base flan tin. Line base with baking paper.
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Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press mixture firmly over base and up sides of prepared tin. Place on an oven tray.
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Cook in a moderate oven (180C) for 10 minutes, or until edges are lightly golden. Remove. Cool 10 minutes.
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To make filling, whisk all ingredients in a large bowl until combined. Pour filling into crumb crust. Smooth over top.
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Cook in a moderately slow oven (160C) for 20 minutes, or until filling is just set. Cool. Cover and refrigerate for 4 hours, or overnight until cold.
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Remove tart from tin. Transfer to a serving plate. Spread whipped cream over filling. Top with blueberries and lime slices. Serve.