KEY LIME PIE WITH PASSION FRUIT & MARINATED PINEAPPLE

SERVES APPROXIMATELY 12 OR MAKES 1

TART INGREDIENTS:

FOR THE KEY LIME PIE WITH PASSION FRUIT

■ 150g Hob Nob biscuits (approximately 10 biscuits)

■ 150g digestive biscuits (approximately 10 biscuits)

■ 150g butter, melted

■ 1 x 397g can condensed milk

■ 3 medium egg yolks

■ 3 passion fruit, seeds only

■ 1 vanilla pod, seeds only

■ Finely grated zest and juice of 5 limes

■ 300ml whipped cream to serve

■ Extra lime zest, to decorate

FOR THE MARINATED PINEAPPLE

■ 50g caster sugar

■ 1 vanilla pod, seeds only

■ 1 lemon grass stalk, cut in half

■ 1 star anise

■ Finely grated zest and juice of 1 lime

■ 1 passion fruit, seeds only

■ 1 large ripe pineapple, peeled and diced

■ 2 tbsp finely shredded mint leaves

METHOD:

FOR THE KEYLIME PIE WITH PASSION FRUIT

1. Heat the oven to 160°C/ fanww 140°C/gas mark 3.

2. Whizz the biscuits to crumbs in a food processor and transfer to a large bowl.

3. Mix in the melted butter and press into the base and up the sides of a 10 inch loose-based tart tin.

4. Bake in the oven for 10 minutes. Remove and allow to cool.

5. Put the egg yolks in a large bowl and whisk for 1 minute with a balloon whisk.

6. Add a can of condensed milk and whisk again until combined.

7. Add the finely grated zest and juice of the 5 limes, vanilla seeds, passion fruit seeds and whisk again.

8. Pass the filling through a sieve to remove the lime zest and seeds for an extra smooth texture (optional step).

9. Pour the filling into the cooled base, then put back in the oven for 10 minutes.

10. Cool, then chill for at least 3 hours in the fridge or even overnight.

11. When ready to serve, carefully remove the pie from the tin and put on a serving plate.

12. To decorate, softly whip together the cream and icing sugar.

13. Dollop or pipe the cream on to the top of the pie and finish with extra lime zest.

FOR THE MARINATED PINEAPPLE

1. Pour 120ml water into a small heavy-based pan.

2. Add the sugar, vanilla seeds, lemongrass, star anise and lime juice and bring to the boil, stirring until the sugar has dissolved.

3. Remove from the heat and stir in the passion fruit seeds.

4. Allow to cool.

5. Slice the top and bottom off the pineapple, sit it upright on a board and slice away the skin and all the little brown ‘eyes’.

6. Using an apple corer, remove the core and then using a very sharp knife, slice the pineapple as thinly as possible

7. When the sugar syrup has cooled, stir in the lime zest and mint.

8. Add the pineapple to the cooled sugar syrup and allow to infuse for 1-2 hours, or overnight is perfect.