Mini lime and chocolate tartlets

Recipe by:

With a creamy, dark chocolate filling, salty pistachios and a zesty twist, who could resist these late-night treats?

Mini lime and chocolate tartlets

SERVES

6

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

10

MINUTES

CUISINE

COURSE

Baking

Method

  1. Grease and flour six mini round, loose-based tart tins, about 3inch each. Heat your oven to 180°C.

  2. Blitz the ginger nut biscuits and melted butter until combined.

  3. Press the mixture into your prepared tins and bake for 10 minutes.

  4. Set aside to cool completely, preferably the fridge.

  5. Heat the cream until it is shivering and about to boil.

  6. Remove it from the heat and stir in the chocolate pieces until they have melted and it is a smooth ganache. Stir in the lime zest.

  7. Allow the ganache to cool slightly and then pour it into cases. Sprinkle with the extra zest and chopped pistachios.

Ingredients

  • 300g ginger nut biscuits, crushed

  • 100g butter, melted

  • 250ml cream

  • 250g dark chocolate, broken into small even size pieces

  • zest of 4 limes and extra for decorating

  • handful of pistachio nuts, finely chopped

Method

  1. Grease and flour six mini round, loose-based tart tins, about 3inch each. Heat your oven to 180°C.

  2. Blitz the ginger nut biscuits and melted butter until combined.

  3. Press the mixture into your prepared tins and bake for 10 minutes.

  4. Set aside to cool completely, preferably the fridge.

  5. Heat the cream until it is shivering and about to boil.

  6. Remove it from the heat and stir in the chocolate pieces until they have melted and it is a smooth ganache. Stir in the lime zest.

  7. Allow the ganache to cool slightly and then pour it into cases. Sprinkle with the extra zest and chopped pistachios.