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Mini Key-lime Tarts

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Recipe Ingredients

  • 150g digestive biscuits
  • 75g butter, melted
  • 350ml double cream
  • 385g can condensed milk
  • zest and juice of 5 limes
  • 12 soft lime sweets or jelly beans, to decorate (optional) 

Recipe Directions

  1. Whizz the biscuits in a food processor, or bash in a freezer bag with a rolling pin, until they resemble breadcrumbs. In a medium bowl, mix the biscuit crumbs with the melted butter. Press into the base of 12 muffin cases set into a 12-hole muffin tin.
  2. In a large bowl, whip 300ml of the cream to soft peaks. Stir in condensed milk, and lime zest and juice. Spoon into muffin cases; chill for 2 hours.
  3. Whip remaining cream to soft peaks, spoon onto each tart and decorate with lime sweets, if you like.

 

EACH SERVING About 1 500kJ, 23g fat (14g saturated), 32g carbohydrate (24g total sugars), 5g protein, 0,5g fibre

Each Serving:


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