Lime Tart

Preheat oven to 180C (160C fan forced). Combine biscuit crumbs and melted butter in a bowl. Press mixture in a thin layer over the base and ½ cm up the sides of a 23cm fluted loose bottom quiche tin. Chill while you prepare the filling.

To make filling, place condensed milk, eggs, lime juice and zest into a bowl. Using a fork or whisk, mix until combined and thickened.

Pour filling mixture into biscuit base and bake in the oven for 18-20 min or until just set. Remove, let cool completely then chill for 2½ hours or until required. Cut into small wedges to serve. Garnish with thinly sliced lime and a little desiccated coconut. Serve with chilled coconut milk.