In a blender, combine the cookies, melted butter, egg yolk and cinnamon. Press the mixture into a 28 cm diameter tart pan, making sure it’s firmly packed.

Freeze the base for 1 hour, then bake it in a preheated oven at 160°C for approximately 15 minutes. Let the tart crust cool before using.

In a bowl, combine the condensed milk with the lime juice and the 4 egg yolks. Gently fold in the lime zest into the mixture.

Pour the cream filling into the tart and bake it in a preheated oven at 140°C for approximately 30 minutes.

Place the tart in the refrigerator and let it chill for 3 hours before serving.

For the meringue
Beat the egg white in a mixer, until it reaches a frothy consistency.

In a small saucepan, combine 50 ml of water with 310 grams of sugar and heat the mixture, until it reaches a temperature of 140°C.

Gradually pour the syrup into the mixer with the egg whites and beat it, until it cools down and forms into a meringue.

Before serving, fill a piping bag with the meringue and pipe it onto the tart in “tufts.”