Chocolate and Lime Tart

Everyone needs a showstopper dessert recipe made from simple store cupboard ingredients, and this one certainly fits the bill. Most people love chocolate and will sigh with delight when a rich chocolate pudding is produced, combine that with the delicate, elegant look of a tart and you’re surely onto a winner!

I’ve made this chocolate tart many many times and it always goes down a treat. This version is pepped up with a hint of zesty lime for added freshness, and it just seemed to make it more seasonal.

The filling is super simple; a mixture of chocolate, dairy-free milk, sugar and cornflour but the end result has the luscious taste and texture of a super rich chocolate truffle. Combine that with crisp pastry and you’re in heaven!

Served on its own or with a side of dairy-free whipped cream decorated with a sprinkle of lime zest and you have a dessert fit for any occasion

Chocolate and Lime Tart

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 1 tart

150ml dairy-free milk

100ml water

3 tbsp sugar

1 tbsp corn flour

170g dairy free dark chocolate, chopped

2 tsp vanilla extract

zest of 1 lime

sprinkle of quality salt

1/2 block shortcrust pastry

  1. Line the tart case with shortcrust pastry, prick all over, fill with baking beans and blind bake.
  2. Once it’s browned and the edges have cooked through [about 15 minutes in a medium oven] remove the beans and crisp up the base [another 5 or so minutes]
  3. Meanwhile, make the filling. Place the water and dairy-free milk and sugar into a saucepan and gently heat.
  4. Take 1 tbsp of the warmed milk mixture and mix to a smooth paste with the cornflour
  5. Pour the cornflour mix into the oat milk and stir well, bring to a bubbling boil and add the vanilla.
  6. Place the chopped chocolate into a bowl. Pour over the hot oat milk and stir to until its a smooth mixture. Season with a pinch of salt.
  7. Pour into the chocolate into the pastry case. Level off, sprinkle over the lime zest and salt and refrigerate for a few hours until set.
  8. Serve thin slices (it’s very rich) with a dairy-free cream topped with a little more lime zest.

 

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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