Kafir Lime Tart

Name: Kafir Lime Tart
Cuisine: American
Ingredients: 150 g digestive biscuits; 2 tbsp brown sugar; 5-8 tbsp melted butter; 1 Can condensed milk; 1/2 cup freshly squeezed lime juice; 2 heaped tbsp of lime zest; 3-4 egg yolks

Raine Chua @cook_21279869

Kafir Lime Tart

Raine Chua @cook_21279869

Saved

Ingredients

Biscuit Base
150 gdigestive biscuits
2 tbspbrown sugar
5-8 tbspmelted butter
Lime Curd
1 Cancondensed milk
1/2 cupfreshly squeezed lime juice
2heaped tbsp of lime zest
3-4egg yolks

Saved

Steps

1

Pound or blend biscuits. Add in sugar and butter to form moist crumbs.
2

Line side of pie dish. I used a 18cm pie dish and had leftover crumbs and curd to make 5 more muffin sized tarts. It's really up to you if u want to line the sides of the pie. I tried both and equally delicious. The pie crust will help to cut away some of the acidity.
3

Bake the base for 15min at 180deg
4

Whisk egg yolks till light and fluffy.
5

Add in condensed milk slowly, followed by lime juice and zest.
6

Pour into tart base or muffin trays. Curd won't really expand much. So you may fill to the top.
7

Lick the spoon and bowl! It's reallly soooo gooood that you can take the risk of contracting salmonella from the raw egg yolks. Lol
8

Bake for 15-20min in 180deg oven till just set or when curd is slightly wobbly when shaken.
9

Cool to room temp on wire rack then transfer to fridge. You may eat at room temp if you prefer it with a stronger lime taste.!
10

Optional: you may serve with thinly sliced lime garnish, or whipped cream. If you are gung-ho enough. Whip up the egg whites with some sugar to form a meringue and bake together with the tart!