I am still a big fan of non-baked key lime pie, but this is also tasty.
300g ginger nuts
150g butter, melted
2 tbsp hot chocolate
400g tin condensed milk
3 medium egg yolks
Finely grated zest and juice of 4 limes
Whipped / squirty cream to serve
- Heat the oven to 160C. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter and hot chocolate powder and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
- Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.
- Remove from tin and serve topped with whipped cream.