- Biscuit base
- finely ground digestive biscuit crumbs 125g
- caster sugar 5tbsp
- butter 85g
- cinnamon or vanilla extract (optional) 1/2tsp
- double cream 240g
- sugar 100g
- lime zest 2tbsp
- whole milk strained yoghurt 500g
- vanilla extract 1/2tsp
- hot water 5tbsp
- gelatin 1sachet
- lime juice 4tbsp
Preheat the oven to 190 C and butter a 20-23cm (8 or 9 inch) tart tin or pie dish.
Mix biscuit crumbs, sugar, melted butter and cinnamon or vanilla until well blended.
Press mixture into dish and bake for 10 minutes or until golden brown. Leave to cool.
Whisk the heavy cream until stiff peaks form. Set aside in the refrigerator.
Blend the sugar and lime zest until the sugar is fine and zest is fully incorporated. Pour mixture into a large mixing bowl along with whole milk strained yoghurt, vanilla extract and a pinch of salt. Stir to combine.
Sprinkle the gelatine sachet into a little hot water to dissolve it. Stir briskly until thoroughly mixed and then stir the lime juice into the mixture until incorporated. Then, whisk the gelatin and lime juice mixture into the yoghurt mixture.
Retrieve the whipped cream from the fridge and fold in half of it into the yoghurt mixture until combined. Fold in the remaining half of the whipped cream. Pour the filling into the biscuit base and spread evenly.
Chill until set (at least 4 hours).
The filling also works in ready made sweet pastry cases if you’re pushed for time!