2 large eggs 150g white sugar 100g butter zest of 1 lime (or more to taste) approx 1.5cm piece of fresh ginger, grated (less or more to taste) 150 ml milk 175g flour 3 teaspoons baking powder enough sliced fruit to cover the
surface of the tart - I just topped the feijoas and cut them in half.
Leaving the skins on gives a tartness to the final tart (apt, in this
case!)
Whisk the eggs, sugar, lime zest and ginger until thick and creamy.
Put butter and milk
into a saucepan and stir until just boiling. Remove from heat.
Sift
flour and baking powder into the egg mixture, then pour in the milk
mixture. Fold all the ingredients together until smooth.
Pour into a flat dish lined with baking paper. Arrange the sliced
fruit over the top.