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.



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.


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