1 packet (250g) digestive biscuits
100g butter
120g sugar
140g cream cheese
5 egg yolks
500ml condensed milk
150ml lime juice
70g sugar
70ml water
50g absinthe or an alcohol of your choice (or use lemon juice)
60ml lime juice
0.7g xanthan plus 2g agar (or use 2 teaspoons gelatine)

This is a great dessert to make in advance and have ready to go, so you can enjoy yourself when you have people around. You can take out the lime juice and replace with lemon if you prefer.

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2.Blitz the biscuits in a food processor, until you have a small crumb. Melt the butter.
3.Combine butter, sugar and biscuit in a mixer with a paddle attachment or in a bowl with your hands. Mix until well combined.
4.Spray a 26cm tart dish with baking spray and line with baking paper.
5.Put the biscuit mix into the tart dish and spread it evenly by hand, pressing the mixture firmly into the bottom of the dish and up the sides.
6.Put in the fridge for 30 minutes and allow to set.
8.Heat the oven to 180°C.
9.Put the cream cheese in the bowl of a mixer with a paddle attachment.
10.Mix on medium speed until the cream cheese has softened – keep scraping down the sides of the bowl with a rubber spatula during this process.
11.Once softened, add the egg yolks one at a time. Once the eggs are well incorporated, pour in the condensed milk while the mixer is mixing.
12.Add the lime juice and mix until the filling looks smooth and even.
13.Pour into the pie base and gently shake until the top is flat and even.
14.Bake for 15-20 minutes, until the top just starts to get golden.
15.Allow to cool, then refrigerate until fully set, around 1 hour.
17.Combine sugar, water, absinthe and lime juice in a pot and bring to a simmer.
18.Add xanthan and agar, and simmer for 3-4 minutes.
19.Immediately pour over the tart. If using gelatine, whisk gelatine into the syrup until completely combined and pour over the tart.

Recipes & food styling Shepherd Elliott / Photography Amber-Jayne Bain