1	Break the biscuits and blix them with the butter in the main bowl with the metal blade.
2	Spread this crumb mixture over the base of the tart tin.
3	Zest the limes and juice two of them.
4	Whip the mascarpone, single cream, icing sugar and lime zest and juice in the bowl with the whisk.
5	Using the spatula, spread this mixture on top of the crumb base.
6	Chill for at least 2 hours.
Raspberries coulis
1	Wash the raspberries.
2	Put the raspberries and sugar in the main bowl with the metal blade.
3	Add a few drops of lemon juice. Blend for 1 minute.
4	Taste the coulis and add a little sugar, if necessary.
5	Pass the coulis through a sieve to remove the pips.
6	Store in the fridge.

Chef’s tip

for a red berry coulis, replace half the raspberries with strawberries.
The coulis will be even better if you use the Smoothiemix accessory.

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