Lime and bourbon biscuit tart
Prep time: 50 minsTotal time: 
Lime and bourbon biscuit tart
Make this citrus-sharp, no-bake tart a day ahead, then top with billowing cream and extra bourbon biscuits to round off a summer dinner party
Prep time: 50 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- vegetable or sunflower oil, to grease
- 150g unsalted butter
- 300g bourbon biscuits
- 600ml whipping cream
- 200g caster sugar
- zest of 4 limes, plus 75ml juice
To decorate
- 200ml whipping cream
- about 5 bourbon biscuits
- zest of 1 lime
Step by step
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Lightly grease a 23cm diameter loose-based fluted tart tin (about 3cm deep) with oil. Melt the butter in a small pan over a low heat. Put 300g bourbon biscuits in a food processor and whizz to fine crumbs. Tip into a bowl and stir through the melted butter until coated. Transfer to the greased tin, pressing the mixture firmly into the base and up the sides in an even layer with the back of a spoon. Chill for at least 1 hour, until firm.
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For the filling, pour the cream into a saucepan, add the sugar and gently heat, stirring occasionally, to melt the sugar. Once melted, bring up to a simmer and bubble gently for 3 minutes, stirring constantly. Remove from the heat and whisk in the lime zest and juice (you will notice it thicken slightly). Leave to cool and infuse for 15 minutes, then pass through a sieve into a large measuring jug or bowl (discard the lime zest). Pour over the chilled biscuit base and smooth over the top. Transfer to the fridge and chill for at least 4 hours, or overnight, until set.
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Release the tart from the tin onto a board or flat serving plate – you may need to slide a palette knife between the loose metal base and the outer rim of the tin, from underneath the tart. Pour the cream into a large bowl and whip to almost soft peaks (it’s better to under whip here, as it will continue to thicken). Dollop and swirl the cream around the edges of the tart. Break the extra bourbon biscuits into chunks and use to decorate the tart. Sprinkle over the lime zest and cut into slices to serve.
