10 - 12
For the crust:
- 100g cold butter
- 175g plain flour
- 15g icing sugar
- 1 egg yolk
If you don't want to make the pastry crust you can either use frozen shortcrust pastry or buy a pre-made pastry shell from the supermarket.
For the filling:
- ½ cup milk
- 2¼ teaspoons gelatin
- 600ml thickened cream
- 1 teaspoon vanilla extract
- 1 jar Beerenberg Lemon & Lime Curd
- Tropical fruit to decorate
Preheat the oven to 180°C and grease a 23cm pie dish. In a food processor, add the butter, flour and icing sugar and pulse to combine. Add the egg yolk and 1 tablespoon of cold water and pulse until the mixture forms a ball. Roll out to 4-5mm thick and transfer to the prepared pie dish. Trim the edges and prick the base with a fork. Refrigerate for 20 minutes. Place a piece of non-stick paper on the pastry and fill with pie weights or dry rice. Place in the oven for 8 minutes. Remove the pie weights and paper, and cook for another 10 minutes, or until golden, set aside to cool.
In a small bowl add the milk and gelatin and allow to sit for 15 minutes.
In a medium bowl add the Beerenberg Lemon & Lime Curd, stir until smooth.
Place a saucepan over medium heat and add the cream and vanilla. Heat until beginning to boil, add the milk and gelatin, and stir to combine.
Whilst stirring, slowly add the hot cream to the Beerenberg Lemon & Lime Curd. Once combined, pour into the prepared pastry. Place in the fridge to set for 4 hours. Decorate with fresh fruit before serving.