Hello dear readers,
This is my second recipe in the series that I have developed for the “Baking with Mackays” blogger challenge.
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.
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
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 😉
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.
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.
Pour the mixture into your prepared chocolate tart base and leave to cool completely.
Once cold, decorate your tart with the zest of 1 lime and some chocolate shavings.
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.