Combine all in a food processor, Thermomix or MyCook and blend on high, or speed 8, 1 minute, stopping ever 20 seconds, to scrape down the sides to ensure no chunks.
Pour over your tart.
Do the final freeze for at least 2 hours. I find this best served straight out the of the freezer in hot climates / summer, but if you like it a little softer, take it out of the freezer and pop in fridge for an hour before serving.
TIP: If you’re a layer freak, dip your knife in hot water before cutting the slices for a clean cut.
EXTRAS: Fresh blueberries and the saved lime zest for garnish are really beautiful but feel free to either not garnish at all, or do your own thing.
Here are the two minis I made for mum and dad. So yummy and cute.
…and the main event. YUM.