Dark chocolate and lime tart
Based on a recipe of Menu magazine
300 g of butter cocoa cookies
140 g soft butter
1 tablespoon glucose
4 egg yolks
400 g sweetened condensed milk
80 ml lime juice
Zest of 1 lime
Rum flavoring or 2 tablespoons dark rum
75 g of dark chocolate
1-2 drops of blue coloring
Sugar for the caramel, slices of lime and chocolate for decoration
Crush the cookies into crumbs using a blender or mortar. Stir in the soft butter and work with your fingertips until you get well buttered crumbs. Bind the mixture with a spoon of glucose. If the result seems too dry or wet, compensate with more glucose or biscuits. Press the dough in an even layer into a tart or cake tin. Also, make an edge 2 cm high.
Melt the chocolate over low heat (in a water bath). Then, spread it on the basis of the pie. Whisk the yolks in a bowl and pour in the condensed milk and lime juice (gradually). Flavor with rum. Finally, color the mixture in green with blue food coloring (just a few drops). Pour the cream into the pastry case.
Bake the tart about 30 minutes at 160°C. Cool completely and refrigerate for 1-2 hours or overnight. Before serving, decorate the cake to your taste. In my case, it was half-moons of lime, caramel hearts and chocolate shapes.
Taste the lime tart after 20 minutes of rest out of the refrigerator.