Method

• Preheat the oven to 160°C.

  Making the crust:

  In a food processor, pulse ginger nut and digestive biscuits together into crumbs. 

• Pour the crumbs into a mixing bowl.

  Add the melted butter and stir until combined.

• Try to break up any large chunks. Pour the mixture into an ungreased 9-inch tart dish.

• Using medium pressure with your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. 

• Pre-bake the crust for 8 minutes. Remove from the oven and leave the oven on, Reduce the oven to 170°C

  

• Making the filling:

  Using a hand whist combine all the ingredients; sweetened condensed milk, lemon juice, and egg yolks 

  Pour the filling into the warm crust.

  Put tart in the oven for approx 20min, check the tart after 18min, Its ready when its slightly jiggly in the middle.

  

• Put tart in the oven for approx 20min, check the tart after 18min, Its ready when its slightly jiggly in the middle.

• Optional: add a crisp sugar glaze over your tart with brown sugar and a blow torch or just add fresh cream and raspberries!