This recipe started off life as Jamie Oliver's Lemon & Lime Tart, which is fab. I made it for desert following a Mexican Feast. Its light and pallet cleansing, and everyone seems to love it, I know I can always manage seconds.
Gradually with each new one I made it became this. I get asked for the recipe all the time, so it was time to share the secret.
20cm spring form tin
200g Ginger nuts
100g Butter
8 Large Eggs
350g Caster Sugar
200ml Lime Juice
Zest of 4 Limes
300 ml Cream
Pre-heat oven to 175C
1, make the biscuit base. Crush the biscuits in either a food processor or by putting in a plastic bag and banging with a rolling pin
2, Melt the butter, mix in biscuit crumbs and evenly line the base of the tin. Put in fridge to set, for at least 30mins
3, Whisk together the Eggs, Sugar and lime zest
4, Gradually whisk in the cream and then the juice.
5, Add the mix to the biscuit base and put in the oven for about 45 mins. It should still have a little bit of wobble in the middle.
6, Turn the oven off but leave tart in there for about 10-15 mins
7, Place on wire rack to cool
8, Serve when completely cold
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