Mini lime and chocolate tartlets
With a creamy, dark chocolate filling, salty pistachios and a zesty twist, who could resist these late-night treats?
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
10
MINUTES
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
Grease and flour six mini round, loose-based tart tins, about 3inch each. Heat your oven to 180°C.
Blitz the ginger nut biscuits and melted butter until combined.
Press the mixture into your prepared tins and bake for 10 minutes.
Set aside to cool completely, preferably the fridge.
Heat the cream until it is shivering and about to boil.
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.
Allow the ganache to cool slightly and then pour it into cases. Sprinkle with the extra zest and chopped pistachios.
