Carolyn Robb's chilled lime tartlets recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Carolyn Robb’ s chilled lime tartlets recipe By You Magazine - May 29, 2022 These refreshing tartlets take minutes to make and are perfect for an alfresco summer afternoon tea. John Kernick MAKES 8 TARTLETS Light vegetable oil, for the moulds FOR THE BASE 140g shortbread biscuits 70g butter, melted and cooled FOR THE FILLING 150ml double cream 397g can sweetened condensed milk 3 limes FOR THE DECORATION 8 small strawberries, preferably wild 8 small fresh mint sprigs Fresh camomile flowers or other small, edible seasonal blossoms Line a large baking tray with clingfilm or a silicone mat. Oil the inside of eight 7.5cm heart-shaped ring moulds or eight 6cm round ring moulds. Place the moulds on the prepared tray. To make the base, pulse the biscuits in a food processor until they are reduced to fine crumbs. Add the butter and process briefly to moisten evenly. Divide evenly among the moulds, pressing down on the mixture with the back of a spoon. Chill the moulds in the fridge while making the filling. In a bowl, using an electric mixer, beat the cream on low speed until thick. Using a spoon, fold the condensed milk into the cream. Finely grate the lime zest directly into the cream, then juice the limes and stir the juice and zest into the cream. The mixture will thicken. Spoon the filling into the moulds, dividing it evenly, and smooth the tops. Chill the tartlets in the fridge for 2 hours to set the filling. Carefully lift away the rings and place each tartlet on a plate. Decorate with the strawberries, mint and flowers and serve chilled. CHEF’S NOTE Digestive biscuits can be substituted for the shortbread biscuits and lemons can be used instead of limes. Buy the book Our recipes are taken from Tea at the Palace: 50 Delicious Recipes for Afternoon Tea by Carolyn Robb (White Lion Publishing, £14.99). To order a copy for £12.74 until 13 June go to mailshop.co.uk/books or call 020 3176 2937. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved