Make a biscuit crumb crust using 200g ginger biscuits, crushed in a food processor, with 60g melted butter added. Press into
a 23cm diameter loose-bottomed tart tin and bake in a 170°C oven for about 8 minutes. Remove and cool. Grate the zest from
4 to 5 limes and squeeze the juice. Put 3 egg yolks into a basin and beat with an electric mixer until light and slightly thickened,
about 3 minutes, then beat in the lime zest and juice, together with a 400g can of sweetened condensed milk. Whisk until smooth
then pour into the pie crust and bake in a 170°C oven for about 15 minutes, until just set. Remove from the oven, let cool and chill
for several hours. Decorate with whipped cream to serve.