Sea buckthorn tart

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In the bowl of a food processor, chop the nuts with the biscuits.
Add the melted butter, mix a little more until the ingredients are combined and we obtain a moist sandy texture.
Transfer the mixture into an 18 cm diameter pan.
Level the base and raise the walls by 1.5-2 cm.
Place the mold in the freezer while preparing the filling.
Whip the cream, pour in the condensed milk and finally add the sea buckthorn puree.
Pour the cream over the top and put in the preheated oven at 180 °C for 10 minutes.
Remove the tart, cool completely and refrigerate for 12 hours.
Before serving, decorate with meringue and sea buckthorn berries, if desired.
Enjoy!