With a heatwave looming on the horizon, turning on the oven to bake might not sound like a great idea.
That’s why, Mary Berry’s no-bake key lime tranche is a great option for any outdoor gatherings, barbecues or days out at the park this summer.
About the recipe, found in the book Mary Makes It Easy, the chef said: “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.”
Key lime tranche recipe
Ingredients
115g (Four oz) full-fat cream cheese
One × 397g tin full-fat condensed milk
finely grated zest and juice of 4 limes
200ml (⅓pint) pouring double cream
For the biscuit base:
115g (Four oz) digestive biscuits
55g (Two oz) butter
One tsp demerara sugar
Instructions
Start by preparing the base. Crush the biscuits into fine crumbs, then melt the butter and combine it with the crumbs. Add the sugar and mix thoroughly.
Press the biscuit mixture into the base of a 36 x12.5×2.5cm (14x5x1in) rectangular, loose-bottomed fluted tin, using the back of a spoon to compact it firmly. Refrigerate to set.
For the filling, place the cream cheese in a bowl and beat until smooth using an electric mixer. Add the condensed milk and the zest of two limes, whisking gently.
Then, incorporate the juice of all four limes and continue whisking until the mixture thickens.
Pour the filling into the prepared base, spreading it evenly. Chill in the refrigerator for two hours until it becomes firm.
Whip the cream to soft peaks and spread it over the lime filling, creating light swirls on the surface.
To serve, sprinkle with the remaining lime zest.
