Lime and loomi tart

Slice the limes into thin, even rounds, approx. ½cm thick. Place the lime slices in a single layer in the air fryer basket. Avoid overlapping to ensure even drying. Set the air fryer to 50°C or the lowest temperature setting. Air fry for 1 to 2 hours, checking every 30 minutes or until the slices are completely dry and crisp. Flip the slices halfway through for even drying. Let the lime slices cool completely before storing them in an airtight container.

Preheat the oven to 180°C, gas mark 4.

Toast the nuts for 5-6 minutes until light golden. In a food processor, combine the digestive biscuits, nuts and sugar. Pulse into coarse crumbs. Melt the butter and add to the crumb mixture. Pulse once more to incorporate. Place the crust in a 25cm loose-bottomed tart tin. Evenly press the mixture in the tart tin pressing it up the sides.

Place in the oven for approx. 8 minutes, or until lightly golden. Remove from the oven and set aside.

Separate the egg yolks from the whites. In a medium-sized bowl, combine the lime juice, condensed milk, egg yolks and black lime powder. Whisk to combine and pour over the warm crust. Place in the oven for approx. 15-20 minutes, or until the centre is just set and slightly wobbly. Remove from the oven and set aside to cool completely on a wire rack. Once cooled to room temperature, place in the refrigerator for at least 1 hour or until completely chilled.

In the bowl of a stand mixer fitted with a whisk attachment, whip the cream and icing sugar on medium-high speed until soft peaks form. Once at soft peak stage, fold in the labneh and vanilla extract and whisk again until stiff peaks form. Place in a piping bag with a flat nozzle attachment.

Pipe a wavy border around the tart. Decorate with edible flowers and the dried lime slices. Store the tart in the refrigerator for up to 3 days before serving.