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Lime and Walnut Torte   Veg  CD  DP  25mins plus cooling and chilling


Makes 1x20mm/9-inch torte   Cold  Vegetarian  Fruit  Nuts  Dessert  Pudding  Eggless



For the Walnut crust

100g/4oz Butter
100g/4oz Plain Flour
50g/2oz finely chopped Walnuts 
1 teasp finely grated Lime Peel

For the filling

1 x 400g/14oz  Sweetened Condensed Milk
90ml/3fl.oz. Lime Juice
2 teasp finely grated Lime Peel
480ml/16fl.oz. Double Cream
A few drops green food colouring (optional)




1. Preheat the oven to 180C, 350F, Gas Mark 4. 


2. Place the flour in a large mixing bowl and rub the butter into flour with your fingertips until the mixture resembles coarse breadcrumbs. 


3.  Stir in the walnuts and lime peel then press the mixture evenly into  bottom of an un-greased shallow 20mm/9-inch square or round baking tin.  Bake for about 15 minutes or until golden brown and crisp. Remove the tin from the oven and allow to cool completely.

4.  Place the condensed milk, lime juice and lime peel in a large mixing bowl and mix well. Set aside. 


5. In another bowl, whisk the cream until stiff, adding the food colouring if using.  


6. Lightly fold the lime mixture into whipped cream  until just until blended then pour over the cooled walnut crust.


7. Cover and refrigerate for at least 3 hours until chilled.  Use within 48 hours. Serve directly from the tin. Do not unmould.




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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