250 grams plain biscuits (I like to use a coconut biscuit but use your own favourite)
80 grams melted butter
3 large eggs, size 7
⅓ cup plain flour
½ teaspoon sea salt
1 cup caster sugar
125 grams melted butter
finely grated zest 4 limes
½ cup lime juice
chopped pistachios and icing sugar, to sprinkle
Grease a 20cm springform cake tin and fully line with baking paper.
Preheat the oven to 180°C – not fan bake.
Base: Blitz the biscuits in a food processor until fine crumbs. Add the butter and process again. Tip into the tin and press firmly into the base and ½cm up the sides. Chill until ready to cook.
Filling: Whisk the eggs in a large bowl, Combine the flour, salt and sugar, then gradually whisk into the eggs to make a smooth batter. Whisk in the remaining ingredients. Don’t overbeat, or too much air will be added to the batter. Pour the mixture over the base. Bake for about 45 minutes until the filling is set but still has a slight wobble and the top is lightly golden.
Leave the tart to cool completely in the tin, then cover and refrigerate for several hours for the filling to firm up.
To serve: Remove from the tin and place on a serving plate. Scatter over the pistachios and dust with icing sugar. Serve 8.