Chocolate-Lime Tart

Chocolate-Lime Tart

This Chocolate-Lime Tart gets it’s inspiration from a similarly flavored British candy.

Chocolate-Lime Tart

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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).