Lemon and Lime Tart Served with Cream and Vanilla Bean Ice Cream

1.

Crush the biscuits until there are no large chunks (preferably in a food processor). Melt 150g of butter and combine the two. Spread the base into a flan tin and put into the fridge for an hour.

2.

Lightly beat 5 eggs, add 1 cup lemon juice, ¼ cup lime juice, 2/3 cup thickened cream, 1 cup castor sugar and blend all together.

3.

Put this inside the biscuit base once it is out of the fridge and cook in the oven for 35 minutes on 170 degrees or until set.

4.

Take out and put in fridge to cool.