Ginger and Lime Tart

I am not a dessert person, don't get me wrong I love eating them, but I don't like fiddling for hours preparing a sweet treat. The Ginger and Lime Tart from Catherine Kluger is perfect, it is a cinch to make, looks good and tastes great. It is the best tart Tart, I came across until now.

For 4-6:

15 ginger biscuits

40 gr butter

4 limes, zest and juice

400 gr condensed milk

4 egg yolks

• Preheat the oven to 160°C.

• In a mixer reduce the biscuits to crumbs. Put the crumbs into a bowl, add the melted butter, combine well.

• Spread the crumb mixture on the bottom of 1 tart pan or 4 tartelette pans. Don't forget to build an edge.

• Bake in the oven for 15-20 minutes.

• Meanwhile prepare the filling. Press the limes, you need 150 ml lime juice. Beat the egg yolks and the lime zest, until it whitens a little bit. Add the condensed milk and the lime juice. Beat the mixture again.

• Pour the filling into the tart pan or tartelette pans. Bake in the oven for 15 minutes.

• Let the tart cool down a little bit, then put it in the fridge for at least 3 hours before serving. You can prepare this dessert a day in advance, perfect for a dinner party.