Kiwi Lime Pie
SERVES: 8 TO 12
COOKS: 1:30 HOURS
- 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
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 untilcrushed. Add the melted butter and whizz again. Tip intothe tart case and press in the base and up the sides withthe 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 thetart 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 thetart.