• Serves8
  • CourseDessert
  • Prepare25 mins
  • Cook10 mins
  • Total time35 mins
  • Pluschilling

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Ingredients

  • 200g ginger nut biscuits
  • 75g unsalted butter, melted
  • 200ml double cream
  • 200g condensed milk
  • 4 unwaxed limes, zest and juice
  • 5 mint leaves, finely shredded
  • 2 Waitrose 1 Perfectly Ripe Kiwis

Method

  1. Preheat the oven to 180°C, gas mark 4. Line the base of a 23cm loose-bottomed tart case with a circle of parchment. Whizz the biscuits in a food processor until crushed. Add the melted butter and whizz again. Tip into the tart case and press in the base and up the sides with the back of a spoon. Bake for 10 minutes, then set aside to cool.

  2. Put the double cream, condensed milk and lime zest and juice into a mixing bowl and whisk together lightly with a balloon whisk. Stir through the mint then pour into the tart case. Chill for at least an hour.

  3. Top and tail the kiwi fruit, then use a vegetable peeler to remove the skin. Slice the kiwis, then tumble over the tart.

Cook’s tip

Left over condensed milk is brilliant for making iced coffee, or it can be simmered down to make caramel. It also freezes well.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,641kJ/ 398kcals

Fat

28.2g

Saturated Fat

17.5g

Carbohydrates

32g

Sugars

23.1g

Fibre

0.9g

Protein

3.7g

Salt

0.46g

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