Ginger Nut and Lemon Tart

Easy and Tasty use for biscuits.

Ingredients

• 1 sprig fresh mint to decorate
• 3 Tbsp Icing Sugar
• 50g Cornflour
• 2 Large Lemons
• 225g Ginger Nut biscuits
• 60g Butter

Method

• Line base of 18cm/7 inch loose bottom flan tin with parchment.
• Put the ginger biscuits in plastic back and crush well.
• Melt the butter and stir into the biscuit crumbs.
• Pack into the flan tin using the back of a spoon, bottom and edges.
• Wash the lemons, grate the rind and squeeze the juice.
• Put into a measuring jug and make up to 500ml with water.
• Whisk well until completely dissolved ensuring no lumps.
• Put into a pan and heat, gently stirring all the time.
• Simmer for 2 minutes, stir in the icing sugar, add a little more to taste.
• Smooth to level and leave to cool, garnish with mint leaves.