White Chocolate & Lime Tart

Directions

1. 1

   Crush the plain shortbread biscuits into fine crumbs using a food processor or by sealing them in a zip-lock bag and rolling with a pin.

2. 2

   Combine the crumbs with softened margarine and mix until the texture resembles wet sand that holds together when pressed.

3. 3

   Press the mixture firmly into the base of a springform pan and bake at 200 °C (390 °F) for 5 minutes. Allow to cool completely before filling.

4. 4

   Stand the lemon biscuits upright around the inner edge of the pan to create a decorative border.

5. 5

   Blend the condensed milk, 200 ml cream and lime juice in a blender for 1 minute until thick and smooth. Pour over the cooled crust and set aside.

6. 6

   Melt the white chocolate in the microwave in 30-second bursts, stirring between each interval. Stir in the remaining 200 ml of cream until you have a glossy, smooth ganache.

7. 7

   Gently pour the white chocolate ganache over the lime cream layer, spreading it evenly.

8. 8

   Scatter lime zest over the top and refrigerate for at least 2 hours before unmoulding and serving.