Directions

1. Heat oven to 160°C bake.
2. Blitz or crush the super wine biscuits to fine crumbs, then mix with the melted butter until evenly coated.
3. Press firmly into a 10 inch tart tin, ensuring the base and sides are packed tight. Chill for 10 minutes to help it set.
4. In a bowl, whisk together the condensed milk, egg yolks, lime juice and Mojito Mojo sachet until smooth and fully combined.
5. Pour the filling into the chilled crust and smooth the top.
6. Bake for about 15 minutes, or until the centre is just set but still has a slight wobble.
7. Cool completely, then refrigerate for at least 2 hours to firm up.
8. Before serving, decorate with whipped cream and a light dusting of Mojito Mojo. Add lime zest if you want extra tang.
9. Slice into 12 pieces and serve chilled.