for 8 people

Base

60 g	white flour
60 g	ground almonds
4 tbsp	chocolate powder
40 g	sugar
1 pinch	salt
60 g	butter, cold, cut into pieces
1	egg white

Lime and basil crème

2 ¾ dl	water
100 g	sugar
80 g	butter
5 tbsp	Maizena cornflour
2	eggs
1 pinch	salt
2 bunch	basil, roughly chopped
4	organic limes, the whole juice

Decoration

1	organic lime, thinly sliced
some	basil leaves

How it's done

Base

Mix flour and all ingredients up to and including salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg white, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Base

Roll out the dough into a circle (approx. 28 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave the tart base to cool completely on a rack.

Lime and basil crème

In a pan, whisk the water with all the other ingredients up to and including the salt. Bring to the boil over a medium heat, stirring continuously. As soon as the mixture thickens, remove the pan from the heat, continue to whisk for approx. 2 mins., strain through a sieve, allow to cool slightly. Puree the basil and lime juice (approx. 100 ml), mix into the crème, pour over the base of the tart, leave to cool. Cover the tart and chill for at least 4 hrs.

Decoration

Decorate the tart with slices of lime and basil.

Show complete recipe