Sure to get your taste buds tingling!
300g pack ginger nut biscuits
100g butter, melted (or alternative)
3 egg yolks
50g golden caster sugar
4 Limes, zest and juice, plus thin lime slices (optional) to serve
1 Lemon, zest and juice
397g light condensed milk
Heat oven to 180C/fan 160C/gas 4.
Place the biscuits into a food processor and blitz to crumbs. Add the butter and pulse to combine.
Tip the mix into a fluted rectangular tart tin, about 10 x 34cm (or brownie tin) and press into the base and up the sides right to the edge. Bake for 15 mins until crisp.
While the base is baking, tip the egg yolks, sugar, and lime and lemon zests into a bowl and beat with an electric whisk until doubled in volume. Pour in the condensed milk, beat until combined, then add the juice from the limes & lemon.
Pour the mix into the tart case and bake for 20 mins until just set (slightly wobbly in the centre still)
Remove from the oven & leave to set completely before removing from the tin.
Allow to chill before serving in slices topped with thin lime slices (optional)
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