Mary Berry Key Lime Tranche

Mary Berry’s Key Lime Tranche is made with full-fat cream cheese, condensed milk, lime zest, lime juice, and pouring double cream. This delicious Key Lime Tranche recipe creates a tasty dessert that takes about 2 hours and 50 minutes to prepare and can serve up to 8 people.

This Key Lime Tranche Recipe Is From Makes it Easy Cookbook by Mary Berry

Mary Berry Key Lime Tranche Ingredients:

• 115g (4oz) full-fat cream cheese
• 1 × 397g (14oz) tin full-fat condensed milk
• Zest and juice of 4 limes (finely grated)
• 200ml (⅓ pint) pouring double cream

Biscuit Base

• 115g (4oz) digestive biscuits
• 55g (2oz) butter
• 1 tsp demerara sugar

How To Make Mary Berry Key Lime Tranche?

1. Prepare the base: Crush the 115g (4oz) digestive biscuits into fine crumbs. Melt the 55g (2oz) butter and mix it into the crumbs, followed by 1 tsp demerara sugar.
2. Form the base: Press the mixture firmly into the base of a 36 x 12.5 x 2.5cm (14 x 5 x 1in) rectangular, loose-bottomed fluted tin using the back of a spoon. Chill in the fridge for at least 30 minutes.
3. Make the filling: Beat the 115g (4oz) cream cheese until smooth using an electric mixer. Gradually add the 397g (14oz) condensed milk and zest of 2 limes, whisking lightly. Pour in the juice of all 4 limes and whisk until the mixture thickens.
4. Fill the base: Pour the lime mixture into the chilled biscuit base, smoothing the surface. Chill in the fridge for 2 hours until set.
5. Finish with cream: Lightly whip the 200ml (⅓ pint) double cream to soft peaks. Spread it over the lime filling, swirling the top for a decorative finish.
6. Garnish and serve: Sprinkle with the remaining lime zest before serving.

Recipe Tips:

• Use Fresh Limes: Fresh limes have the best flavor. Don’t use bottled lime juice; it won’t taste as good.
• Chill the Base: Chill the biscuit base for at least 30 minutes before adding the filling. This keeps it from getting soggy.
• Thicken the Filling: Add the lime juice slowly to the cream cheese mixture. This thickens the filling, so go slow to keep it smooth.
• Whip the Cream Right: Lightly whip the cream until soft peaks form. If you over-whip, the cream will be too stiff to spread nicely.
• Refrigerate Before Serving: Chill the tranche in the fridge for at least 2 hours before serving. This helps it set and makes it easier to slice.

What To Serve With Key Lime Tranche?

This creamy Key Lime Tranche pairs well with fresh berries, whipped cream, a light fruit salad, or a mint garnish. It can also be served alongside vanilla ice cream, coconut macaroons, shortbread cookies, or a refreshing iced tea for a tasty dessert.

How To Store Leftovers?

• Refrigerate: First, let the leftover Key Lime Tranche cool to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3 days.
• Freeze: Key Lime Tranche is not recommended for freezing because the texture of the cream and filling can change. It’s best enjoyed fresh from the refrigerator. This section does not need to be found because the recipe should not be reheated.

Mary Berry Key Lime Tranche Nutrition Facts

Serving Size: 1 of 8 slices (approximately 126g)

• Calories: 429
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 87mg
• Sodium: 180mg
• Potassium: 213mg
• Total Carbohydrate: 39g
• Dietary Fiber: 1g
• Sugars: 32g
• Protein: 5g

Try More Mary Berry Recipes:

• Mary Berry Lime and Polenta Cake
• Mary Berry Lemon Lime Traybake
• Mary Berry Lemon Drizzle Traybake
• Mary Berry Lemon Cupcakes