For the crust:
150 g cold butter
300 g flour
2 eggs, beaten
100 g sugar
pinch of salt
For the filling:
4 leaves of gelatine
250 ml milk
50 g sugar
25 g grated ginger
50 ml double or whipping cream
30-40 rambutan
apricot jam
2 tsp. water
Blind baking filler (e.g. dried beans, split peas, rice)