The tartness of the lime is a welcome foil for the richness of the chocolate ganache. A decadent end to a meal.
|ingredients||zest of 1 lime|
|base||200 g shortbread biscuits (eet sum mor)|
|75 g butter|
|ganache||zest & juice of 3 limes|
|75 g butter|
|340 g good dark chocolate|
|250 g crème fraiche|
|40 g honey|
To make the bases, crush the biscuits, melt the butter and mix. Press the mixture into an even layer at the bottom of twelve buttered 6 cm diameter tart cases and refrigerate while you make the ganache.
For the ganache, cut the butter into small piece and leave to reach room temperature. Chop the chocolate into very small pieces and place in a large bowl. Bring the crème fraiche to the boil and add the lime zest. remove from the heat and leave to infuse for 10 minutes.
Warm the lime juice and honey in another pan without boiling. Reheat the crème fraiche and add to the chocolate in stages, stirring with a wooden spoon. Slowly add the lime juice and honey mixture while stirring. If the mixture splits at any stage, use a hand blender to re-emulsify. Slowly add the butter while mixing well.
Pour the chocolate mixture into the tart cases, shaking hard to ensure it spreads evenly. Refrigerate for one hour to firm the ganache. Garnish each with a few pieces of lime zest.
Serve with berries and cream.