Called impossible pie because it ‘magically’ creates its own crust, this coffee cocktail-inspired dessert is laced with Kahlúa.
Let your food processor and fridge do all the work to whip up this lovely afternoon tea special. Blitz both the base and filling, then chill until set.
creamy lemon buttercrust tart
serves 12 | prep 25 mins (+ 3 hours 20 mins chilling & cooling)
250g digestive biscuits
125g butter, melted
1 tsp gelatine powder
500g cream cheese, at room temperature, chopped
395g can sweetened condensed milk
60ml (¼ cup) fresh lemon juice
2 tbs finely grated lemon rind, plus extra, finely shredded, to serve
1 Grease a 16 × 26cm (base size) slice pan and line with baking paper, allowing the paper to overhang the sides.
2 Break up the biscuits into a food processor and process until coarsely crushed. Add the butter and process until combined. Transfer mixture to prepared pan. Use a flat-bottomed glass to press the mixture evenly over the base and up sides of pan. Place in the fridge for 20 minutes or until firm.
Place 1 tbs water in a small microwavesafe bowl. Sprinkle
