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Essential Ginger Nuts300g
300gItem price
90pPrice per unit
30p/100gPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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.
Top and tail the kiwi fruit, then use a vegetable peeler to remove the skin. Slice the kiwis, then tumble over the tart.
Left over condensed milk is brilliant for making iced coffee, or it can be simmered down to make caramel. It also freezes well.
Typical values per serving when made using specific products in recipe
Energy | 1,641kJ/ 398kcals |
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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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Item price
90pPrice per unit
30p/100g0 added
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Quantity of Essential Unsalted Dairy Butter in trolley 0
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£2.00Price per unit
£8/kg0 added
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£1.00Price per unit
66.7p/100ml0 added
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£1.30Price per unit
32.7p/100g0 added
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Quantity of Cooks' Ingredients Unwaxed Limes in trolley 0
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£1.80Price per unit
45p each0 added
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Quantity of Cooks' Ingredients Mint in trolley 0
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80pPrice per unit
32p/10g