Pomegranate & Lime Tart

Ingredients

• 1¼ cups (185g) plain flour
• 1 tbsp icing sugar
• 125g cold butter, chopped
• 1 egg yolk, plus 6 egg yolks, extra
• 1-2 tbsp chilled water
• 2 tsp gelatine
• 2 tbsp warm water
• 200g HIGHLANDER Sweetened Condensed Milk
• ¼ cup (60mL) lime juice
• ½ cup (125mL) pomegranate juice
• ½ tsp pink food colouring
• ½ cup (125mL) thickened cream, whipped
• 1 lime, sliced thinly

Method

1. Preheat oven to 200°C/180°C fan-forced. Grease and line base of a 19cm (base measurement) fluted tart tin, with removable base.
2. Process flour, sugar and butter until crumbly; add egg yolk and water, process until ingredients come together. Gently knead dough on lightly floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.
3. Roll dough between sheets of baking paper until large enough to line tin. Ease dough into tin; press into base and side. Trim edge; prick base all over with fork. Cover; refrigerate 30 minutes.
4. Place tin on oven tray; cover dough with baking paper, fill with dried beans or rice. Bake 10 minutes; remove paper and beans carefully from pie shell. Bake a further 10 minutes; cool.
5. Meanwhile in a small jug combine gelatine and warm water, stir until combined, reserve. Place HIGHLANDER Sweetened Condensed Milk, juices and extra egg yolks, combine, bring to the boil stirring constantly, and simmer for 5 minutes, stirring. Stir through reserved gelatine mixture and pink food colouring. Remove from heat. Pour into tart case. Refrigerate for 2 hours or until set and cooled.
6. Just before serving, place whipped cream in a piping bag fitted with a round nozzle, pipe according to picture and decorate with lime slices. Serve. Preparation Time: 20 minutes