Dark chocolate & Persian lime tart

Dark chocolate & Persian lime tart

This rich dessert is infused with fragrant dried Persian limes and decorated with rose petals. It’s great to make ahead, as it keeps well in the fridge for 48 hours. You’ll need a 20cm diameter pie or cake tin with a removable base.

0 out of 5 stars(0) Rate this recipe
  • Serves10
  • CourseDessert
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins
  • Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


For the crust

  • 100g digestive biscuits
  • 50g walnuts
  • 50g pistachio kernels
  • 75g unsalted butter, melted

For the filling

  • 4 Cooks' Ingredients Dried Black Limes
  • 350ml double cream
  • 4 tbsp caster sugar
  • 400g dark chocolate, 70% cocoa, roughly chopped
  • 1 tsp vanilla extract
  • Cooks’ Ingredients Rose Petals, to decorate


  1. Blitz the digestives and nuts together in a food processor, or crush them by putting them in a large plastic food bag and bashing with a rolling pin until they are the consistency of breadcrumbs. Transfer to a bowl, add the melted butter and mix well. Press the crust mixture onto the base of a 20cm loose-bottomed fluted tin, then transfer to the fridge to chill.

  2. Crack the dried limes by hitting them with a rolling pin, then place them in a small saucepan along with the double cream and sugar. Stir to combine, then leave to infuse over a very low heat for 10 minutes, stirring occasionally. Watch the pan, as you don’t want the cream to come to the boil.

  3. Half-fill another pan with just-boiled water. Put the chocolate into a large bowl and place on top of the pan without it touching the water. Use a sieve to strain the cream mixture into the chocolate, pressing against the pieces of dried lime with a wooden spoon to extract their flavour. Stir until the chocolate melts and you have a thick, glossy filling. Add the vanilla extract and a pinch of sea salt flakes.

  4. Spoon the chocolate ganache into the pie crust. Use a spatula to smooth it out, then sprinkle over the rose petals. Transfer to the fridge and chill for at least 1 hour, or until set.


Typical values per serving when made using specific products in recipe


2,382kJ/ 575kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet