My Chocolate and Lime Tarts Have a British Accent

Chocolate-Lime Tarts

I know you love chocolate. It seems everybody does. Here’s an amazing little fact: every ten years, most adults eat their own body weight in chocolate! I love chocolate too, but I’m sure I eat far less than 150 lbs each decade. However, I’m more likely to indulge in my fair share of chocolate if it’s paired with something delightful. Combinations like chocolate and nuts or chocolate and strawberries are time-tested and well-loved combinations. Chocolate and citrus too — especially if that citrus is orange. However the very things that make chocolate and orange such delicious partners make chocolate and other citrus just as delightful. Have you considered chocolate and lime?

Chocolate and lime may not be as common as chocolate and cherry or chocolate and peanut butter but there is a precedent. Especially “across the pond” – I mean in Great Britain.

I’m talking about the “pure confectionery” deliciousness of Chocolate-Limes. They’re not common in North America, but in England they’re classic chocolate and lime candies that many a darling young poppet find impossible to suck on for more than a minute without crunching through the zingy, hard candy shell to get to the smooth, milk chocolate center. In this country we may have Tootsie Pops in a plethora of flavors, but these chocolate and lime sweets from Britain are far more irresistible to my palate.

chocolate limes

Chocolate and Lime Tarts

My taste for Chocolate-Limes may seem surprising. After all, I grew up in the United States to American parents. Still, thanks to my mom, I was exposed to these candies at a young age. She may have been fascinated by French cooking, but she was an Anglophile when it came to all things pop-culture. She even went out of her way to pronounce words like schedule and garage with an English accent. To a socially awkward 12-year-old her “mispronunciations” were as cringeworthy as an aloha in New Hampshire. But those chocolate and lime candies somehow made the embarrassment tolerable. The combination of lime and chocolate may seem a little odd, but (to borrow a another of my mother’s Anglicized phrases) it works brilliantly! GREG

Chocolate and Lime TartsChocolate and Lime Tarts

Chocolate-Lime Tarts

Chocolate-Lime Tart

Print This Recipe Total time Yield 4Published
Chocolate-Lime Tart


  • 220 gram all-purpose flour (about 1 ½ cups plus 1 tablespoon), plus more for dusting
  • 60 gram granulated sugar (about ¼ cup)
  • 2 pinch kosher salt
  • zest of 4 limes (divided)
  • 140 gram unsalted butter (about 11 tablespoons, chilled and cut into ½‑inch dice)
  • 2 egg yolks
  • 2 tablespoon ice water (plus more if needed)
  • 2/3 cup heavy cream
  • 6 ounce semi-sweet chcolate (finely chopped)
  • 1 tablespoon freshly squeezed lime juice
  • 4 very thin slices fresh lime (optional)


Make the pâte sucrée: In the bowl of a food processor, combine flour, sugar, salt and half the lime zest. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.

In a small bowl, lightly beat egg yolks with ice water. With machine running, add the egg/water mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together. It should hold together when pinched. If it is too crumbly, add more ice water, 1 tablespoon at a time.

Form dough into a disk about 5‑inches in diameter; wrap in plastic. Transfer to refrigerator, and chill at least 1 hour.

On a lightly floured surface use a lightly floured rolling pin to roll out chilled dough to a 12 or 13-inch round, a generous 1/8‑inch thick. Cut out four 6‑inch rounds, using a round cutter or appropriately-sized saucer and knife. Gather scraps and re-roll as needed so you can get four rounds. Line four 4‑inch individual tart pans with removable bottom with the rounds. Refrigerate the lined tart pans at least 20 minutes. 

Make the filling: Meanwhile, heat the cream and the remaining zest in a small saucepan. Bring the mixture almost to a boil then remove from heat. Add the chopped chocolate, stirring until melted; stir in the lime juice.

Divide the mixture evenly between each of the prepared tart pans, set aside to firm up at least 1 hour. Do not refrigerate. Garnish with a lime slice just before serving (if using).