Key lime tart

Inspired by the classic pie from Florida, this tart swaps Key limes for more the readily available variety, but still uses the classic condensed milk filling. - by Foodiful

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Inspired by the classic pie from Florida, this tart swaps Key limes for more the readily available variety, but still uses the classic condensed milk filling.

Ingredients

250 g packet plain sweet biscuits

150 g unsalted butter, melted

whipped cream, to serve

thinly shredded fresh lime rind

Filling

200 g fresh ricotta

¾ cup sweetened condensed milk

3 eggs, separated

2 tsp finely grated fresh lime rind

⅓ cup lime juice

Method

Lightly grease a 26cm round x 3cm deep loose-base flan tin (base measures 24cm).
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of prepared tin. Place on an oven tray. Refrigerate while preparing filling.
To make filling, process ricotta, condensed milk, egg yolks, rind and juice in same, clean food processor until smooth. Transfer to a large bowl.
Beat egg whites in a small bowl of an electric mixer until firm peaks form. Gently fold into ricotta mixture, in two batches, until just combined. Pour filling over biscuit base. Smooth over top.
Cook in a moderate oven (180C) for about 20 minutes, or until filling is just set. Remove. Cool. Refrigerate for 6 hours, or overnight until firm.
Serve with whipped cream. Decorate with lime rind.