300g pack gluten/dairy free ginger nut biscuit
100g lactose free butter, melted
3 egg yolk
100g golden caster sugar
zest and juice 4 lime, plus thin lime slices (optional) to serve
zest juice 1 lemon
400g lactose free double cream
Heat oven to 180C/fan 160C/gas 4. Tip the gluten/dairy biscuits into a food processor and blitz to crumbs.
Add the lactose free butter and pulse to combine. Tip the mix into a tart tin, (20cm round tin) and press into the base and up the sides right to the edge. Bake for 15 mins until crisp.
While the base is baking, tip the egg yolks, sugar, and lime and lemon zests into a bowl and beat with an electric whisk until doubled in volume.
Pour in the lactose free cream, beat until combined, then add the citrus juices.
Pour the mix into the tart case and bake for 20 mins until just set with a slight wobble in the centre.
Leave to set completely, then remove from the tin, cool and chill. Serve in slices topped with thin lime slices, if you like.
Recipe adapted from: Good Food