Ingredients

For the base:

• 220g digestive biscuits
• 20g desiccated coconut
• 125g butter, melted

For the filling:

• 397g condensed milk
• 1 lime zest
• 130ml lime juice
• 4 large egg yolks

For the coconut cream:

• 250ml whipping cream
• 2 tbsp icing sugar
• 250ml tin of coconut cream
• 1 lime zest

Tools

• kMix Stand Mixer
• MultiPro Go Super Compact Food Processor

Method

To make the base:

1. Place the biscuits into the Kenwood food processor and blitz until smooth.
2. In a bowl, mix this biscuit crumb with the coconut and melted butter.
3. Spoon this into a 22cm loose-bottom tart tin.
4. Using a spoon, press down the mixture to cover the base and sides.
5. Chill this for 30 minutes.
6. While chilling, preheat the oven to 160C fan.

For the filling:

1. Into a bowl, add all the ingredients and mix well.
2. Pour this into the chilled base and place in the centre of the preheated oven.
3. Bake for 18-20 minutes.
4. Remove and allow to cool for 15 minutes before chilling until cold.

For the topping:

1. In your Kenwood stand mixer fitted with the whisk attachment, whisk the cream until thick.
2. Open the container of coconut cream and use the firm cream at the top, discarding any liquid.
3. Add this thick coconut cream and icing sugar to the cream and whisk to incorporate.

To serve:

1. Remove the tart from the tin, spoon the coconut cream on top and spread to cover.
2. Finish by zesting some lime zest over the top.

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