This is a variation on a Lemoncurd Krummeltorte which appears on several internet sites so I don't know who first created the recipe. For the filling, instead of lemoncurd I used a packet of Barker's Key Lime Tart Filling and it worked perfectly.I took it to our book club end of year party last night and they loved it.
2 cups of selfraising flour
1 cup of castor sugar
100g of butter (chilled and chopped)
1 packet of Barker's Key Lime Tart Filling
Icing sugar for dusting
Preheat the oven to 180C
Lightly grease and line a 23cm square baking tin with baking paper.
Whizz the self-raising flour, butter and sugar in the food processor until the mixture resembles crumbs
Add the eggs and pulse/mix briefly to combine.
Press 2/3 of mixture in the baking paper lined tin
Spread with the Barker's Key Lime Tart Filling.
Crumble the rest of the pastry on the top ( I let it firm in the freezer and then grated it over)
Bake for 35-40 minutes
Before serving sprinkle over some icing sugar.