If you're searching for a wonderfully simple dessert to prepare in advance during the peak of summer, then these zesty tarts are the perfect choice. Served in Petite Casseroles, they are just the right size to satisfy after-dinner sweet cravings.
Main INGREDIENTS
- Dairy
- Eggs
Ingredients
Method
Ingredients
- 375ml (1 ½ cups) full cream milk
- 375ml (1 ½ cups) cream
- 3 tablespoons butter
- 100g caster sugar
- 125ml (1⁄2 cup) water
- 50g corn flour
- 6 large egg yolks
- 2 limes, zested
For the biscuit base:
- 175g digestive biscuits, shortbread, or ginger snaps
- 85g butter, melted
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Method
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1Crush the biscuits until they resemble fine crumbs. Add the melted butter and mix well until combined. Line the base and sides of 4 x Le Creuset 10cm Petite Casseroles. Refrigerate to set while you prepare the custard.
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2Place the milk, cream, butter, and sugar in a heavy-based saucepan, bring to a boil, then remove from the heat.
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3Combine the water and corn flour to create a slurry, then whisk into the egg yolks. Whisk the corn flour and egg mixture into the hot cream mixture. Add the hot liquid slowly to prevent the egg mixture from scrambling.
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4Once combined, return to a medium heat, and whisk continuously until the custard thickens. Lastly, whisk in the lime zest. Pour into the set biscuit crusts and chill for 3–4 hours or until set.
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