Combine the biscuit crumbs, ginger and margarine then press the mixture into the base and sides of a round loose-based tart pan. Refrigerate until firm.
Beat the PHILADELPHIA Lactose Free Cream Cheese, icing sugar, cream, yoghurt, gelatin, and lime zest with an electric mixer until smooth and thickened. Beat in the lime juice.
Spread into the cooled prepared tart base and top with the fruit. Serve immediately or refrigerate, lightly covered, until required.