Yoghurt & Lime Tart
Lime adds a citrusy note to this yoghurt-based tart – bound to be a zingy party favourite.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 18 mins
2 packets of Tennis biscuits
20 cm loose bottomed tart tin
2 x 385 g tins of condensed milk
160 ml lime juice + zest of 4 limes
2 C (500 ml) double cream plain yoghurt
fresh lime slices
Preheat the oven to 180 ºC.
Place the biscuits into a ziplock bag and bash them with a rolling pin until they resemble coarse sand, alternatively pulse in a food processor. Add the crushed biscuits and melted butter to a mixing bowl and mix well to combine. Spoon some of the mixture into the baking tin and use your fingers or a small glass to press it down to form an even base. Add more mixture, then use your fingers to build the biscuit base up the sides of the tin. Bake the base for 6-7 minutes to set. Allow to cool completely.
In a large mixing bowl add the condensed milk, then whisk in the vanilla, lime juice and zest. The lime juice will start to thicken the condensed milk as you whisk. Add the yoghurt and whisk to combine. Pour the mixture into the cooled base and use an offset spatula to smooth the top. Place it onto a baking tray and bake at 180 ºC for 10-12 minutes. The centre of the tart should still be jiggly when you take it out of the oven.
Allow to cool completely then place in the fridge for at least 3 hours to set. You can leave as is or top with lime slices, zest or pipings of cream.