First blind-bake the pastry case. Prick the pastry all over with a fork, cover with baking paper and fill with dried beans. Bake at 180 degrees C for 30 minutes or until golden. Remove the beans and baking paper and allow to cool. Lower oven temperature to 170 degrees C.
Zest one lime. Juice all of the limes. Combine the lime juice and zest with the 2 whole eggs, 3 egg yolks, cream, ginger and sugar. Beat until well combined then pour into the pastry case. Bake 45 minutes or until set.
Meanwhile, heat the lime marmalade over gentle heat until just melted. Top the still-warm tart with the warm marmalade and spread evenly. Let cool completely before serving.