In another instalment of This Morning's summer Pudding Club, John Whaite is demonstrating his method for making American classic the key lime pie. Plus, we've got a recipe for a complementary tequila and lime cocktail, the Paloma.
Serves 6 – 8
Chocolate and lime is a classic combination. Think those citric boiled sweets, filled with a soft chocolate centre and you have the flavour of this tart! It really is better when cooked, cooled and refrigerated, so if making for an occasion I would recommend making it the day before. That is if you have the self discipline to avoid gobbling it up in the dead of night...
220g bourbon biscuits
50g salted butter
1 x 397g can condensed milk
2 egg yolks
Zest of 4 limes
150ml lime juice (about 4 limes worth)
20cm/8-inch fluted loose bottomed tart tin
Preheat the oven to 190C/170C fan/gas mark 5. Place the bourbon biscuits and butter into a food processor and blitz to a dark sandy rubble. Tip this into the tart tin and press it down to compact it on the base and up the sides, as evenly as possible. Pop this in the fridge to chill for at least 30 minutes.
To make the filling, place the condensed milk, egg yolks, lime zest and juice into a mixing bowl and beat together. Pour that into the chilled biscuit base and then bake in the preheated oven for 20-25 minutes, or until when nudged it trembles only slightly, but is substantially more solid than when unbaked.
Remove from the oven and allow to cool completely, before refrigerating for at least 2 hours before serving.
50ml Tequila (Good quality 100% agave)
50ml grapefruit juice
12.5ml lime juice
12.5ml agave syrup
Top with Ting (carbonated Caribbean Grapefruit Drink)
Take a tall glass and add a salt rim and then cubed ice.
Take a Boston glass, add grapefruit juice, lime juice, a squeeze of agave syrup and a good measure of a good quality Tequila, (be careful, agave syrup is much sweeter than sugar so use it sparingly).
Fill the Boston with cubed ice, seal the shaker and shake well.
Taste the cocktail and strain over ice into your hiball and top with Ting grapefruit soda.