Lime and Mascarpone Tart With Anzac Biscuit Base

Ingredients

• 500 gm cream cheese, softened
• 320 gm mascarpone
• Finely grated rind and juice of 2 limes, plus extra rind (optional) to serve
• 2 eggs
• 100 gm raw caster sugar
• Lime jelly
• 440 gm (2 cups) caster sugar
• 140 ml strained lime juice (about 3½ limes)
• 1 cup (firmly packed) mint
• 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes
• Anzac biscuit base
• 100 gm (2/3 cup) plain flour
• 90 gm brown sugar
• 60 gm (2/3 cup) rolled oats
• 50 gm dessicated coconut or coconut flakes
• 80 gm salted butter, coarsely chopped
• 20 gm golden syrup
• 2/3 tsp bicarbonate of soda