INGREDIENTS

Horchata
500 ml rice milk
40 g raw almonds
1 cinnamon stick
100 g white sugar
50 g brown sugar
20 g milk powder
15 g cornflour
100 g unsalted butter, melted
8 egg yolks
300 ml pouring cream

Biscuit base
125 g ginger nut biscuits
75 g plain sugar biscuits, eg Nice biscuits
40 g rolled oats

Lime curd
4 eggs
2 limes, zest and juice
100 g butter, chopped into 1 cm cubes
330 g white sugar

TO MAKE

To make the horchata, gently simmer the rice milk, almonds and cinnamon stick for 10 minutes in a saucepan over a low heat. Pour the mixture into a bowl and let it cool for 30 minutes. Cover and refrigerate for at least two hours, preferably overnight.

Once chilled, whiz the horchata in a food processor for one to two minutes, then strain and discard the solids.

Preheat the oven to 160ºC.

To make the biscuit base, blitz the biscuits and rolled oats in a food processor for one to two minutes, then add the melted butter and process until combined. Press the mixture into the base and side of a 23-cm pie tin.

Using a stand mixer on a low setting, mix the white sugar, brown sugar, milk powder and cornflour until combined. Add the melted butter and continue to mix on low. Add the horchata rice milk mixture and mix. Add the egg yolk and mix until incorporated, then add the cream. Pour the mixture into the pie tin and bake for 30 minutes, or until the middle is just set. Cool, and freeze overnight.

To make the lime curd, whisk the eggs, lime zest, lime juice, butter and sugar in a heavy-based saucepan or over a double boiler. Cook the mixture slowly over a low heat, whisking continuously for around 15-20 minutes, or until the mixture is thick and smooth. Don’t let it boil or it may separate. Let the mixture cool, then refrigerate for one hour.

When ready to serve, remove the pie from the freezer and let it stand at room temperature for 10 minutes. Slice and serve with the lime curd. 

Recipe and images from Hungry For That by Raph Rashid, published by Hardie Grant Books.