2 teaspoons gelatine, dissolved in 2 tablespoons water
Finely grated rind and juice of 4 limes
1 lime thinly sliced, extra
Icing sugar for dusting
Method
Combine the biscuit crumbs and butter. Press firmly into the base of a lightly greased 20cm high-sided (5cm) tart pan. Chill
Beat the PHILLY and sugar with an electric mixer until smooth, then beat in cream and gelatine. Fold through the lime zest and juice and pour into the prepared base. Chill 3 hours or until set
Cut the tart into slices and top with additional slices of lime. Dust with icing sugar before serving
