• Base
• 1 pkt gingernut biscuits
• 125 melted butter

Filling

• 250g cream cheese
• 1/2 cup castor sugar
• 250 evaporated milk (cold)
• 3 teaspoons gelatine dissolved in 1/4 cup boiling water
• juice of 1 lemon or lime
• 1 large custard apple

Method
Crush the biscuits finely and mix with the melted butter. Press into a 20cm tart tray and chill for half an hour.

Dissolve the gelatine in water. Put custard apple flesh in a blender and blend until smooth. Whip the evaporated milk until thick. Mix all ingredients together. Pour into base and put in fridge to set.

Decorate with slices of kiwifruit and sprinkle shredded coconut and toasted almonds on top to serve.