A petrifying pudding made fresh with a zingy lime curd... Yum!
Cook: 45 Mins
Serves: 8
Price: £0.45 per serving
Nutritional Information
Each 60g serving contains
Energy
426kj
170kcal
426kj
170kcal
9%
Fat
7.4g
7.4g
Med
11%
11%
Saturates
2.9g
2.9g
Med
15%
15%
Sugars
14.3g
14.3g
High
16%
16%
Salt
0.11g
0.11g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
710kj/170kcal
Typical energy values per 100g:
710kj/170kcal
Ingredients
4–5 large Limes (you’ll need around 100ml juice)
100g Asda Caster Sugar
1½ tbsp Cornflour
35g Unsalted Butter, cubed
2 Egg yolks
Green Gel Food Colouring
1½ tbsp Vegetable Oil
4 sheets Asda Ready Rolled Filo Pastry (96g in total)
16 Edible Eye Decorations
Method
1
For the curd, mix the lime juice and sugar with 100ml water in a saucepan over a medium heat and bring to a gentle simmer.
2
In a separate bowl, whisk the cornflour with 3 tbsp water and gradually pour into the lime juice and sugar mixture on a low heat, whisking as you pour. Cook for 2 mins until thickened.
3
Take off the heat and whisk in the butter, egg yolks and enough food colouring so it turns light green. Cover with clingfilm so it’s touching the curd. Leave to cool then chill in the fridge for 1 hr until cold and firmed up.
4
Preheat the oven to 200°C/180°C fan/gas 6. Take a cupcake tin and cut out 8 small circles of baking paper to cover the base of each hole (not the sides); press them into the tin. Using ½ the vegetable oil, brush the sides of each hole.
5
Using scissors, cut a sheet of pastry in half widthways, then cut each half into 4 pieces (cover remaining pastry with a tea towel).
6
Layer up the 4 pieces of pastry in one of the lined holes of the tin, leaving an overhang. Brush with a little oil as you go. Press the pastry into the tin, scrunching the edges and brushing with oil. Repeat to make 8 cases.
7
Bake for 12–15 mins. Remove from tin, discarding paper bases. Leave to cool.
8
Spoon the curd into cases and top with the edible eyes, and serve.