Published Friday, 16 August 2013
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For the biscuit base
- 220g bourbon biscuits
- 50g salted butter
For the filling
- 1 x 397g can condensed milk
- 2 egg yolks
- Zest of 4 limes
- 150ml lime juice (about 4 limes worth)
For the margarita curd sauce (optional)
- 1 egg yolk
- 1tsp cornflour
- 75ml Tequila
- 40ml agave nectar
- Juice of 2 limes
- 20cm/8-inch fluted loose bottomed tart tin
- Preheat the oven to 190C/170C fan/gas mark 5.
- Place the bourbon biscuits and butter into a food processor and blitz to a dark sandy rubble. Tip this into the tart tin and press it down to compact it on the base and up the sides, as evenly as possible.
- Pop this in the fridge to chill for at least 30 minutes.
- To make the filling, place the condensed milk, yolks, lime zest and juice into a mixing bowl and beat together.
- Pour into the chilled biscuit base and then bake in the preheated oven for 20-25 minutes, or until when nudged it trembles only slightly, but is substantially more solid than when unbaked.
- Remove from the oven and allow to cool completely, before refrigerating for at least 2 hours before serving.
- To make the margarita curd sauce, whisk the egg yolk, cornflour and half of the agave nectar in a bowl.
- In a small saucepan, place the remaining agave, lime juice and tequila. Bring to the boil, then pour half over the egg yolks, whisking constantly, then pour that back into the pan with the remaining margarita mix.
- Whisk over the heat constantly until thickened slightly. Remove from the heat and allow to cool. Drizzle this over slices of the cooled pie.
John says: "Chocolate and lime is a classic combination. Think those citric boiled sweets, filled with a soft chocolate centre and you have the flavour of this tart.
"It really is better when cooked, cooled and refrigerated, so if making for an occasion, I would recommend making it the day before - if you have the self discipline to avoid gobbling it up in the dead of night!"
© UTV News