Heat the oven to 160°C/fan 140°C/gas mark 3.

Whizz the biscuits to crumbs in a food processor & transfer to a large bowl.

Mix in the melted butter and press into the base and up the sides of a 10 inch loose-based tart tin.

Bake in the oven for 10 minutes. Remove and allow to cool.

Put the egg yolks in a large bowl and whisk for 1 minute with balloon whisk.

Add a can of condensed milk and whisk again until combined.

Add the finely grated zest and juice of the 5 limes, vanilla seeds, passion fruit seeds and whisk again.

Pass the filling through a sieve to remove the lime zest & seeds for an extra smooth texture (optional step).

Pour the filling into the cooled base then put back in the oven for 10 minutes.

Cool then chill for at least 3 hours in the fridge or overnight is fine.

When ready to serve, carefully remove the pie from the tin and put on a serving plate.

To decorate, softly whip together the cream and icing sugar.

Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

Pour 120ml water into a small heavy-based pan.

Add the sugar, vanilla seeds, lemongrass, star anise and lime juice and bring to the boil stirring until the sugar has dissolved.

Remove from the heat and stir in the passion fruit seeds.

Allow to cool.

Slice the top and bottom off the pineapple, sit it upright on a board and slice away the skin and all the little brown ‘eyes.

Using an apple corer, remove the core and then using a very sharp knife, slice the pineapple as thinly as possible.

When the sugar syrup has cooled, stir in the lime zest and mint.

Add the pineapple to the cooled sugar syrup and allow to infuse for 1-2 hours or overnight is perfect.