Lactofree key lime pie
Categories | Sources | Filters
Lactofree key lime pie
Dessert recipes



6

Cook

Favourites

Share 
INGREDIENTS
6 whole Whole egg(s)
300 g Caster sugar
6 whole Lime(s)
1800 ml Lactofree cream
450 g Plain flour
180 g Lactofree spreadable
150 g Pecan nut(s)
2 whole Vanilla pod(s)
3 pinch(es) Maldon salt
60 ml Water
 

Add to my shopping list 
DIRECTIONS
01
For the pastry : Blitz the pecan nuts to a fine crumb in a food processor

02
Sieve the flour into a bowl

03
Cut the vanilla pod in half length ways and scrape the seeds from the vanilla pod and add to the flour

04
Add the Maldon sea salt

05
Add the Lactofree spreadable making sure it is at fridge temperature and crumble using your fingertips until it resembles fine breadcrumbs

06
Make a well in the centre and incorporate the cold water.To line and blind bake the tart : Preheat the oven to 180'C

07
Grease the tart tin with Lactofree spreadable

08
Take small pieces of the pastry and press it into the tart case until the tart case is lined with a thin layer of the pastry

09
Prick the base of the tart case lightly with a fork

10
Cut a circle of parchment paper large enough to cover the tart and place inside the tart

11
Fill with baking beans and then bake the tart case for 15 minutes

12
Remove the beans and return to the oven for a further 5 to 10 minutes

13
Allow to cool

14
For the filling : Reduce the oven temperature to 140'C

15
To make the mixture, whisk together the whole eggs and the sugar

16
Add the zest and juice of all 4 limes and then mix in the Lactofree cream

17
Pour this mixture into your tart cases and cook in the oven for 25 minutes

18
The filling should wobble when you take it out

19
It will solidify further as it cools

20
Serve when cool with some whipped Lactofree cream.

Comments

Comment