Step 1
Preheat oven to 190°C/gas mark 5.
Step 2
Grease a 20cm loose-based flan tin with melted Pure spread.
Step 3
Put the biscuits, nuts and 100g of melted Pure spread into a bowl and mix well.
Step 4
Press the biscuit crumb mixture evenly over the base and bake in the oven for 10 minutes.
Step 5
Remove from oven and cool.
Step 6
Place the lemon, lime rind and sugar in a bowl.
Step 7
In another bowl, whisk together the lemon and lime juice with the eggs and pour over the sugar.
Step 8
Add the Pure spread and place the bowl over a simmering pan of water.
Step 9
Whisk continuously for the first 3-5 minutes to blend the ingredients (the mixture may appear to curdle but continue whisking)
Step 10
Continue to cook for 15 minutes stirring frequently until the mixture has thickened. Spoon the lemon and lime curd onto the biscuit crumb base.
Step 11
Cover and chill for 24 hours.
Step 12
To make the raspberry sauce, put the ingredients into a food processor and blend until smooth.
Step 13
Strain through a sieve to remove seeds. Chill until required.
Step 14
Tips: The lemon and lime curd can be made in advance and stored in a refrigerator. Always serve chilled. Most ginger biscuits although they contain gluten, are dairy-free.
