Lime and ginger tart

Lime and ginger are a match made in heaven, and this tart shows that off beautifully. Made with a creamy and zingy filling inside a crunchy gingernut base, one slice will never be enough!

By Sophie Gray
  • 20 mins preparation
  • 30 mins cooking
  • Serves 8
  • Print
For Sophie Gray's best lime tips and tricks, go to In season with Food magazine: limes.


  • 250 gram gingernut biscuits
  • 90 gram butter, melted
  • 3 eggs
  • 300 millilitre canned condensed milk
  • 3/4 cup cream
  • zest and juice 2 juicy limes


  • 1
    Preheat oven to 160°C. Grease a 20cm loose-bottom flan tin.
  • 2
    Crush or process the biscuits to fine crumbs. Combine with the melted butter and press into the base and sides of the prepared tin. Place on a baking tray.
  • 3
    In a large jug combine the eggs, condensed milk and cream. Gradually whisk in lime zest and juice.
  • 4
    Pour onto the crust and bake for 30 minutes, until just set. Cool then chill in the fridge.


• You can swap the gingernut biscuits for chocolate or malt, if you prefer. • You will need about ⅓ cup lime juice for this recipe. • We finished ours with icing sugar and a little lime zest. Lime and ginger are also a great match for chocolate, so to take this tart to the next level, garnish with grated chocolate or a drizzle of rich chocolate sauce.