Accidental lemon, lime and ginger tarts

This recipe came about because my experimental lemon and lime curd wouldn't set, however, never one to give up, this tasty and slightly unusual tart happened instead.

Pre-made flaky pastry

6 ginger nut biscuits, crushed up

25g butter, melted

6 desert spoons of lemon/ lime curd*

icing sugar for dusting

* recipe to follow once the kinks are ironed out

Prep time: 15 min

Cooking time: 20-25 min

1. Pre-heat the oven to 200°C

2. Dust a board with icing sugar and roll the pastry to about 5 mm thickness

3. Cut out 6 circles from the pastry and place in a buttered fairy cake tin, remember to fork the bottom on the cases to let out the air.

4. Melt the rest of the butter and mix in the crushed ginger nuts. Add this mixture to the pastry cases and gently tap down.

5. Add a spoonful of lemon and lime curd to each tart.

6. Bake in the oven at 200°c for about 20 mins, or until the pastry is golden brown.

7. Turn out once cool and enjoy.