Zesty lemon fridge tart

To make a 22cm-sized tart, you’ll need to melt 110g butter.

While you’re doing that, crush 100g digestive biscuits and 100g ginger biscuits.

To the crushed cookies add 15ml cocoa powder and the melted butter.

Line a 22cm springform cake tin.

Spread the mixture evenly, pat down firmly and refrigerate.

Now get cracking on the filling by combining 250ml fresh cream with 1 x 397g tin condensed milk, 15ml lemon rind and 125ml freshly squeezed lemon juice (roughly the juice of two lemons).

Using an electric beater, whip all these ingredients together well, then pour the mixture over the prepared base and refrigerate until set, about 2 hours.

Garnish with fresh zest and a few sprigs of mint, and serve.