Directions

1. Heat your oven to 180°c and begin with making your pastry base.
2. Combine all the ingredients in a food processor/thermomix until they begin to come together into a ball, then remove and knead slightly till you have a smooth ball of dough.
3. At this point add the milk slowly if you feel it is not coming together or is still slightly dry.
4. If you don’t have a food processor bind by hand.
5. Using a removable base (20 cm) tart tin press the dough into and all up the sides till you have evenly distributed it and there are no holes. The layer will be quite thin but that’s perfect!
   Place in the oven and leave to bake for about 15-20 mins till it is hard and golden.
6. Take your agar-agar and place in saucepan with your water. Allow it to become transparent then place your heat on high and leave it to boil till the majority of it has dissolved (this will take around 10-15 mins).
7. Once you’re happy with how much has dissolved add your coconut milk, limes, sugar & cardamom and leave on a high heat with the lid on for about 15 minutes.
8. The colour will begin to change and if you taste the mixture it will taste like sickly sweet milk (don’t panic this takes time).
9. After 15 minutes place the heat to a low to medium and allow the mixture to simmer for about 1 hour. It will shrink a lot in size and the limes will have become very soft, but this time is needed to allow the limes to infuse.
10. After an hour give it taste and it should be very strong in lime. Pour this into your case and leave it out to cool to room temperature – this will also allow it to harden.
11. Place it in the fridge once cooled and serve the next day or after about 3 hours.
12. Decorate with fruit of your choice (of course don’t forget the poms!).
    
    This recipe is taken from: dinewithdina