- 250g plain chocolate biscuits (or one packet of Arnotts Ripple)
- 95g unsalted butter – room temperature and chopped
- 5 large eggs
- 200g caster sugar
- 200ml double cream
- juice and finely grated zest of 3 limes (feel free to use one more if you really like it sour and tart!)
- extra caster sugar
- Process the chocolate biscuits and butter until it comes together and completely mixed. Tip: If the mixture looks a little dry and crumbly, don’t be tempted to add more butter. It will be because the butter was too cold. Continue to process it and eventually the butter will warm up and the biscuit mix will be the right texture.
- Press it into a loose bottom tart tin and up the sides (I used a 32cm rectangle tart pan). Any extra I used it to make two mini tarts.
- Chill the biscuit base in the fridge until firm, about 30 minutes to an hour. If you’re in a rush, place it in the freezer for about 5-10 minutes.
- In the meantime, preheat the oven to 150°C. Whisk together the eggs and sugar until well combined. Add cream, lime juice and zest until combined. Don’t overbeat as you don’t want to aerate the eggs too much.
- Pour into the chilled biscuit base and bake for about 20 minutes but check it after 15. The tart should be just set with a slight wobble in the middle. It’ll continue to set while it’s cooling down so don’t overbake it. In my medieval oven, it took just under 30 minutes but bear in mind that I also had a ramekin and a couple of mini tarts in with it.
- Let the tart cool completely to room temperature. When cooled, sprinkle the caster sugar over the surface of the lime filling and blowtorch until it’s hard and crackly.
- It will keep in the fridge for a couple of days