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    Dark chocolate & Persian lime tart

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    Dark chocolate & Persian lime tart

    by Yasmin Khan

    • Preparation time: 15 minutes + chilling
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 10

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    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

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