Ingredients
- 300g digestive biscuits
- 1 tbsp cocoa powder
- 50g soft unsalted butter
- 50g dark chocolate chips
- 397g can condensed mil, chilled
- Zest of 4 limes
- 175ml lime juice (4-5 limes)
- 300ml double cream
- 1 square of good quality dark chocolate
Equipment
23cm x 5cm deep fluted tart tin with a loose base.
Recipe
- Put the biscuits, cocoa powder, butter and chocolate chips into a food processor and whizz until you get a dark damp sandy consistency i.e. you know when it’s all blizzed up and there are no giant pieces of digestives anymore. Tip it into a fluted tart tin and press into the base and up the sides.
- Place in the fridge to chill while you make the filling. Be careful you don’t accidentally lift it out of the case mid transfer.
- Zest the limes and set aside. If you’re making ahead of time, put the zest in a bowl and cover with clingfilm as you will scatter it on just before serving.
- Juice the limes.
- Pour the chilled condense milk into a bowl and add the lime juice and whisk to mix.
- Add the double cream and whisk with a handheld electric mixer until thick. This might take a while but keep going, it does eventually get thick enough so that its not runny. It won’t go as stiff as double cream can go, you just ant it to be thick without being too sloppy.
- Spread the mixture into the base and make a few swirls with the back of a spoon. Refrigerate it for at least 4 hours, or overnight.
- When you are about to serve, scatter the zest over and grate the chocolate over the pie.
- Remove the sides from the tin and serve immediately – if it gets to warm it will get soft.
