Mary Berry’s Key Lime Tranche
For a quick and easy pudding that's also super impressive, look no further than Mary Berry's Key Lime Tranche. Similar to a cheesecake, it features a creamy filling with a citrus kick and a buttery biscuit base.
Introduction
A classic American dessert, this is similar to a cheesecake but made with condensed milk. Such an easy, quick pudding that is sweet and sharp from the limes. This version is made in a rectangular tranche tin, which gives a different presentation, but the recipe would also fit in a 23cm (9in) round, deep, loose-bottomed flan tin.
Ingredients
| 115g (4oz) | full-fat cream cheese |
| 1 × 397g tin | full-fat condensed milk |
| finely grated zest and juice of 4 limes | |
| 200ml (⅓pint) | pouring double cream |
| For the biscuit base: | |
|---|---|
| 115g (4oz) | digestive biscuits |
| 55g (2oz) | butter |
| 1 tsp | demerara sugar |
Essential kit
You will need: a 36 x 12.5 x 2.5cm (14 x 5 x 1in) rectangular, loose-bottomed fluted tin.
Method
First make the base. Crush the biscuits to fine crumbs, then melt the butter and add to the biscuits. Add the sugar and mix well.
Spoon the biscuit into the base of a 36 x 12.5 x 2.5cm (14 x 5 x 1in) rectangular, loose-bottomed fluted tin and press down firmly using the back of a spoon. Place in the fridge to chill.
To make the filling, measure the cream cheese into a bowl and mix until smooth using an electric mixer. Add the condensed milk and the zest of 2 limes and whisk lightly. Add the juice of all 4 limes and continue to whisk until the mixture has thickened.
Pour the filling into the tin and level the surface. Chill in the fridge for 2 hours until firm.
Lightly whip the cream to soft peaks. Spread over the lime mixture and lightly swirl the top.
Sprinkle with the remaining lime zest to serve.
Mary’s Tips: Can be made a day ahead. Not suitable for freezing.
