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Method Prep:10min › Cook:2hr › Ready in:2hr10min
Whizz the digestive biscuits and ginger in a food processor, until they are fine crumbs. Add the melted margarine and whizz again until combined. Press into a base of a 20 cm ( 8 inch ) loose bottomed, fluted tart tin, using your fingers to create a shell up the sides. Chill in the fridge while you do step 2.
In a large bowl, whisk the condensed milk, lime zest and juice until thick. Add the cream and yogurt ad continue to whisk for 5 minutes until really thick. Spoon the filling on to the base, and create swirls with the back of the spoon.
Chill in the fridge for 2 hours until set. To serve, remove from the tin, place on a serving plate and cut into 12 wedges.
This was lovely! Came out with a real Limey tang to it, but still nice and creamy - just a lovely balance to it.
I didn't find a lemon yogurt either, so used a plain greek style yogurt and added a teaspoon of lemon extract to it instead. - 29 Feb 2012
Altered ingredient amounts.
Used 0% greek yoghurt and a splash of limoncello liqueur I used gingernuts for the bulk of the base rather than adding ginger to digestives. However as there was too much "butter" for the amount of biscuit I added some digestives to make it less wet. - 03 Sep 2010
Really, really tasty! I also used gingernuts for the base as mentioned in the tweak and it was really yummy. The lime mixture seemed like it was way too runny while I was making it, but it set nicely in the fridge. My boyfriend loved this and so did I, now all I have to do is make more.. - 08 Feb 2011