Chocolate, espresso and lime tart

We are proud to be working in association with chef/proprietor Mark Hartstone of La Fosse at Cranborne. Mark has gained his vast experience working in some of Europe's top kitchens including Chez Ruffet, Chewton Glen and Raymond Blanc's Le Manoir aux Quat'Saisons. He has won numerous awards including Dorset's Best Recipe in 2012. La Fosse has been finalist in Dorset's Best Restaurant category in three of the last five years and most recently Mark was voted Dorset's Best Chef of the Year in 2015. This rich and indulgent chocolate, espresso and lime tart is the perfect dessert for a dinner party or special occasion.

For the pastry

• 30g ground almonds (if you cannot have nuts, then add more flour instead or semolina)
• 180g plain flour
• 150g unsalted butter
• pinch of salt
• 1 tbsp caster sugar
• 1 medium egg
• 1 tbsp cold water
• grated lime

For the chocolate filling

• 225g good quality dark chocolate (at least 70%). If you are not a fan of dark chocolate you can always do half and half of dark and milk chocolate
• 40ml milk
• 3 whole eggs, plus 1 yolk
• 150g caster sugar
• 375ml double cream
• 30ml espresso
• 1 vanilla pod or essence

Preheat the oven to 200°C.

Method

Blend the flour, almond, lime and butter in a food processor. Add the egg, water and whizz until it starts to come together. Use your hands to form into a ball, wrap in clingfilm and refrigerate for at least two hours. Take out of fridge and roll out the pastry, using as little flour as possible. Put it into a 28cm tart tin. Place in the fridge for an hour. Line the pastry with baking paper and fill with dried beans, then bake blind for 10 minutes. Take out the beans and paper and bake for a further five minutes. Set aside. Turn down the oven to 150°C. Melt the pieces of chocolate slowly in a bowl set over a pan of simmering water. Don't let it get too hot and keep away from water, if not the chocolate will harden and over "cook". Take it off the heat before the chocolate has completely melted. Beat the eggs, lime grating and sugar with an electric mixer, until you get a light, frothy mixture. In a pan over a medium heat, bring the milk, cream, espresso and vanilla up to boiling point then simmer for two minutes. Then pour the hot liquid on to the beaten eggs, whisking constantly and fast. If you take too long to mix it, it will become scrambled eggs. Coat the bottom of the tart shell with a little melted chocolate. Fold the rest into the egg and cream mixture, again mixing quite fast. Pour into the pastry case and bake for 40 minutes. Allow to cool to room temperature. You can sprinkle some cocoa powder, mixed with lime gratings on top. Serve with vanilla ice cream or clotted cream.