12 ginger biscuits, butter, crystallised stem ginger, 2 eggs, Rachel's organic Greek honey yoghurt
1) Crush the ginger biscuits in a mortar and pestle, blender or by putting them in a freezer bag and bashing them with a rolling pin. Stir in 2 tablespoons of melted butter and press into tart cases. Put in the fridge to cool.
2) Whisk 2 eggs and whisk 1 pot of Rachel's Organic Greek honey yoghurt into the eggs. Pour into the tart cases and top with a few cubes of crystallised ginger.
3) Bake for 30 minutes and serve once cool.