By royal approval: Chilled lime tartlets

Published: 00:02 GMT, 29 May 2022 | Updated: 00:02 GMT, 29 May 2022

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These refreshing tartlets take minutes to make and are perfect for an alfresco summer afternoon tea.

MAKES 8 tartlets

light vegetable oil, for the moulds

FOR THE BASE

140g shortbread biscuits

70g butter, melted and cooled

FOR THE FILLING

150ml double cream

397g can sweetened condensed milk

3 limes

FOR THE DECORATION

8 small strawberries, preferably wild

8 small fresh mint sprigs

fresh camomile flowers or other small, edible seasonal blossoms

Line a large baking tray with clingfilm or a silicone mat. Oil the inside of eight 7.5cm heart-shaped ring moulds or eight 6cm round ring moulds. Place the moulds on the prepared tray.
To make the base, pulse the biscuits in a food processor until they are reduced to fine crumbs. Add the butter and process briefly to moisten evenly. Divide evenly among the moulds, pressing down on the mixture with the back of a spoon. Chill the moulds in the fridge while making the filling.
In a bowl, using an electric mixer, beat the cream on low speed until thick. Using a spoon, fold the condensed milk into the cream. Finely grate the lime zest directly into the cream, then juice the limes and stir the juice and zest into the cream. The mixture will thicken.
Spoon the filling into the moulds, dividing it evenly, and smooth the tops. Chill the tartlets in the fridge for 2 hours to set the filling.
Carefully lift away the rings and place each tartlet on a plate. Decorate with the strawberries, mint and flowers and serve chilled.

CHEF’S NOTE Digestive biscuits can be substituted for the shortbread biscuits and lemons can be used instead of limes.