THIS RECIPE IS FROM FLAVOUR: EAT WHAT YOU LOVE by RUBY TANDOH
Elderflower adds a light floral edge to this sweet lime pie, shifting the simple sweet-sharpness into a more delicate balance. You’ll need to give this tart at least a couple of hours to chill before serving, so make sure you leave yourself plenty of time. The flavours will actually meld and deepen the longer you leave it, so you could even make it the day before you plan to serve it.
For the base:
200g digestive or hobnob biscuits
For the filling:
400g condensed milk
Zest of 4–5 limes
125ml lime juice (from 4–5 limes)
3 large egg yolks
4 tablespoons elderflower cordial
For the topping:
225ml double cream
3 tablespoons elderflower cordial
Zest of 1 lime
20cm round spring-form cake tin
Preheat the oven to 180°C/fan 160°C/gas mark 4.
Melt the butter in a pan over a low heat. Meanwhile, crush the digestive or hobnob biscuits to a very fine crumb, either in a food processor or in a freezer bag with a few good thwacks of the rolling pin. Mix the butter and crushed biscuits together then press into the base and 2–3cm up the sides of the cake tin. Pack the biscuit mixture firmly down with the back of a spoon. Bake for 10 minutes.
Whisk the condensed milk with the lime zest, lime juice and egg yolks for a couple of minutes, until thick and creamy, then stir in the elderflower cordial. Pour this mixture into the baked biscuit case and return to the oven for around 20 minutes, until just about set in the centre but still a little wobbly. Leave the tart to cool completely in its tin then transfer to the fridge to chill.
To make the topping, whisk the cream with the elderflower cordial until it holds soft peaks. Spoon over the chilled tart (or pipe it in patterns if you’re feeling ambitious) then carefully run a knife around the edge of the biscuit crust and unmould the tart from its tin. Sprinkle a little extra lime zest over the top, then serve.