If you like key lime pie, you'll like this. It hits the same notes, but is even more fragrant and fruity, thanks to all the passion fruit, lime and the crunchy ginger biscuit base. Condensed milk is one of the best things that comes in a tin and I welcome any opportunity to use it. Incorporating it into the filling helps this tart bake much faster than a traditional custard, and brings a delightfully creamy, silky texture.
For the filling, put the egg yolks, passion fruit juice, lime juice and zest, and salt in a bowl and mix to combine. Stir in the condensed milk and mix again until smooth. Pour the filling on to the biscuit base, then bake for 13-16 minutes, until the custard is set with a very slight wobble in the middle.
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