Name: Our Passionfruit Key Lime Tart is a tropical dream
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 250g packet Granita biscuits; 100g butter, melted; Fresh raspberries, to decorate; FILLING; 250g block cream cheese, softened; 1 cup sweetened condensed milk; 2 tsp finely grated lime rind; ⅓ cup lime juice; 2 tbsp fresh passionfruit pulp, plus extra to decorate; 1 cup thickened cream

Our Passionfruit Key Lime Tart is a tropical dream

The hardest part is stopping at one slice.

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Serves 8

Prep

30M

Resting

TIP: Tart can be made a day ahead. Keep covered in the fridge.

Granita biscuits can be replaced with Digestive biscuits.

Ingredients

250g packet Granita biscuits

100g butter, melted

Fresh raspberries, to decorate

FILLING

250g block cream cheese, softened

1 cup sweetened condensed milk

2 tsp finely grated lime rind

⅓ cup lime juice

2 tbsp fresh passionfruit pulp, plus extra to decorate

1 cup thickened cream

Method

Step 1

Lightly grease a 24cm loose-based flan tin (3.5cm deep).

Step 2

Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press evenly over the base and the side of the tin. Refrigerate while making filling.

Step 3

For filling, beat cream cheese in a large bowl of an electric mixer until smooth. Add condensed milk, rind, juice, and pulp. Beat until combined. Add cream. Beat until soft peaks form. Spoon into biscuit crust. Smooth over the top. Refrigerate for about 4 hours, or until set.

Step 4

To serve, remove the side of the tin. Transfer tart to a serving plate. Decorate with raspberries and extra passionfruit pulp.

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