Vohn’s Vittles

victuals, vittles, food: my cooked-from-scratch recipes using natural ingredients

Chocolate Lime Tart

Hello dear readers,

This is my second recipe in the series that I have developed for the “Baking with Mackays” blogger challenge.

Image sourced from ifabrands.com

Image sourced from ifabrands.com

You can read all about Mackays and how I got involved with this challenge in my first Mackays recipe, which was for Strawberry Crunch Icecream.

My favourite jar of goodness I received from Mackays was their Lime Curd.

Image sourced from mackays.com

Image sourced from mackays.com

Mackays Lime Curd is so deliciously sweet and zingy that I had it on toast for breakfast many mornings.  In fact I had already started into the second jar before I thought – woah there, I’d better make something with it quick before I’ve munched the lot!  But what to bake?  I decided on a Chocolate Lime Tart as I love the flavour combination of chocolate and lime.  Here’s the recipe…

First you will need 225g chocolate chip cookies

1 - cookies

You want to bash these down into crumbs.
I double-bagged them in freezer bags, taking care to get all the air out before tying, and then let a small child loose on them with the rolling pin.  He had a marvellous time bashing them down, with great shrieks of laughter!  A fun and easy way to get a kid to use up some energy, whilst preserving your own 😉

2 - cookie crumbs

Next you need to melt 60g butter in a saucepan and mix in the cookie crumbs until they are well coated in the butter.  Then use the back of a spoon to press them into a 21cm fluted tart tin, with removable base.  Make sure you press the mixture up the sides high enough to hold a filling.  I used the tin I won for my Burn’s Night Pie entry in the Jus-Rol competition earlier this year.

Then you need to bake it in the oven at a moderate temperature (180 C, 350 F, Gas Mark 4) for 8 minutes.  Press the crumbs down into the dish again with the back of a teaspoon and bake for another 3 minutes.

3 - Pie crust

Leave the crust to cool while you make the filling.

In a medium saucepan mix 75g white sugar with 1.5 tablespoons cornflour and add 250ml milk.  Cook over a medium heat, stirring constantly, until it is thick and bubbling.  Turn down the heat and cook for a further 2 minutes.  Then remove from the heat and allow to cool for a few minutes.  Next stir in 255g (three-quarters of a jar) of Mackays lime curd.

Lime curd jar

Pour the mixture into your prepared chocolate tart base and leave to cool completely.

4 - Filling

Once cold, decorate your tart with the zest of 1 lime and some chocolate shavings.

5 - Topping

Remove the finished tart from the tin (now you see why the tin had to be one with a removable base!) and place it on a serving dish.

We all got stuck in so quick, I forgot to take any more photos!  Everyone really enjoyed it – the base is crisp and buttery and chocolatey, whilst the filling is smooth and zingy .  Do let me know if you give it a try.

Thank you to Mackays for all the delicious products they sent to me.  Watch this space for more #BakingWithMackays recipe ideas.

Vohn

x

Disclaimer: I was sent two jars each of four different products by Mackays and asked to develop some recipes and write a blog post about them.  I was not paid for the recipe development, nor for writing this post, and all ideas and opinions are my own.

4 Comments »

  • #SaveTheDay #TasteScotland #WorldCup2014 Alphabakes awards Baking BloggerChallenge botany CalendarCakes chocolate christmas cocktail Competitions Cooking culture dessert Diet Doctor Who Dr Who Eco entertainment Food Freebies garden GBBO Gifts Giveaway Handmade Health healthy herbs Hobbies Hopetoun Mackays MadeWithLoveMondays Nostalgia Outdoors plants recipe review ScotFood Scotland Scrumptious Saturdays vegan vegetarian