Viking Cruises

METHOD BISCUIT BASE 1. Pre-heat your oven to 170°C. 2. Grease a 22 cm fluted tart tin, one with a removable base. Line the tin base with a circle of baking paper. 3. In a food processor, blitz the biscuits and salt until they are fine crumbs. 4. Whisk the egg white separately then add it and the melted butter to the crumbs in the processor and blitz until it combines. It will look like wet sand. 5. Tip the mixture into the tart tin and level it out. Push some of the biscuit mix up the fluted sides. Note: I use my hands a spatula or a flat-sided glass...whatever gives the smoothest results. Press the mixture in well to the tin so it doesn't crumble. 6. Put it in the oven for 8-10 minutes. It may crack a little, but the end result will be fine. FILLING 1. Pour the cream in a small saucepan. Slowly bring it to the boil and simmer for 1 minute. Be careful not to let the cream catch in the pan. Remove from heat and cover and cool while you prepare the rest of the filling. Note: I put a piece of paper towel under the lid of the pan to absorb any condensation. 2. Whisk eggs (and the added yolk if you decide to use it) and the sugar in a large bowl. Add this to the cooled cream along with both juices and whisk to combine it. Note: You can strain the mixture if you prefer. 3. Pour half the mix into the cooked base, and then place it on the oven shelf. I place the tart tin on a flat slide/tray in case of spills. Next, using a small jug, carefully pour in the rest of the filling mixture into the biscuit base so it reaches the top of the biscuit sides. Bake for 25-30 minutes. Note: Cooking time may differ depending on your oven. You will know the filling is cooked when it is set but still has a little 'wobble' in the centre. 4. Remove the tart from the oven and cool completely in the tin before you take it out. 5. Decorate and serve it how you wish. SUEY'S SUNNY LEMON & LIME TART Recipe by Sue H. This zesty tart is light and fresh. The buttery biscuit base works in harmony with the lush citrusy filling. Decorate it how you wish, perhaps drizzled with some dark chocolate on top once cooled. "Serve it with thick double cream and a strawberry alongside a nice cup of tea or coffee. It's a great way to end a festive meal". INGREDIENTS BISCUIT BASE 200g plain sweet biscuits (plain McVitie Digestives are my fave, or you could use Milk Arrowroot) Pinch of Salt 1 egg white (I hate waste, so I throw the egg yolk in with the filling above!) 125g melted butter (plus a bit extra for greasing the pan) Finely grated zest from lemons and lime (optional) FILLING 250ml (1 cup) thickened cream 4 eggs 210g (1cup) caster sugar 125ml (½ cup) lemon juice 80ml (⅓ cup) lime juice Finely grated zest from the lemons and lime (to taste) viking.com 25 25

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