The combination of kiwi and lime is amazingly refreshing. Perfect barbeque fare.

Ingredients: (Serves 6)

• 115 g/4 oz finely ground pistachio nuts
• 8 digestive biscuits, crushed
• 55 g/2 oz caster sugar
• 1 tbsp lime zest
• 85 g/3 oz unsalted butter, melted and cooled
• 2 large egg yolks
• 400 g/14 oz tin condensed milk
• 120 ml/4 fl oz fresh lime juice
• 5 kiwis, peeled and sliced into thin rounds
• 1 tbsp fresh lime juice
• 1 tbsp water
• 1 tbsp caster sugar
• ½ tsp cornflour

Method:

Preheat the oven to 175°C/350°F/Gas mark 4. Grease a 23-cm/9-inch fluted tart tin. Combine the pistachios, digestive biscuit crumbs, sugar and lime zest in a food processor. Blend in the butter until the mixture is moistened. Press the crust into the tart tin. Bake for 10 minutes. Transfer to a wire rack and cool. Beat the egg yolks, condensed milk and 120 ml/4 fl oz lime juice until well combined. Pour into the cooled crust and even the surface with a spatula. Bake for 15 minutes. Transfer to a wire rack. Arrange the kiwi slices on top of the filling – slightly overlapping, in concentric circles.

Mix the tablespoon of lime juice, water, sugar and cornflour in a medium saucepan. Over medium heat bring the glaze to the boil, stirring constantly until it thickens. Remove from the heat. Using a pastry brush, cover the kiwis with the glaze. Refrigerate until ready to serve, for at least 1 hour.