Ingredients
- Ginger biscuits 250g
- Cream 230ml
- Limes 4, zested (1 tbsp), plus 4 tbsp juice
- Large Eggs 6
- SpinneysFOOD Fine Grain White Sugar 300g, plus extra
- Blackberries 120g
- Salted butter 60g, melted
- Frozen cranberries 340g thawed, plus extra
Nutrition (Per serving)
- Calories 661
- Fat 28.8g
- Saturates 15.1g
- Protein 9.4g
- Carbs 95.2g
- Sugars 62.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Cranberry lime pie
American 25 Mins Prep · 20 Mins Cook
- To make the base, preheat the oven to 180°C, gas mark 4.
- Place the biscuits and butter in a food processor and blitz until fine.
- Press the crumbs into a 22cm pie or tart dish.
- Bake in the preheated oven for 8-10 minutes, or until the edges turn golden. Reduce the oven temperature to 150°C, gas mark 2.
- To make the filling, place the cranberries, blackberries and sugar in a saucepan and bring to a boil. Reduce the heat and allow to simmer gently until thickened and most of the liquid has evaporated – approx. 10 minutes.
- Allow to cool slightly then blitz in a blender until smooth (you should have 200ml of purée).
- Add the eggs, lime zest and juice and cream, and blend until smooth.
- Strain the mixture into the tart dish and bake for 15-20 minutes, or until just set. Turn off the oven and leave the tart inside to cool.
- Toss the extra cranberries in the extra sugar to coat.
- Decorate the tart with the sugar-coated cranberries and extra blackberries.
- Arrange the bay leaves around the tart to form a wreath and serve.