Chocolate Tart with lime & vanilla pastry cream

Its nearly almost fall.. and while we sit here remembering the amazing summer weather we had, lets remind our tummies aswell! 🙂 Bake this easy peasy summery turned almost fall tasting tart – Its got chocolate, cream, lime, and strawberries! Hello..need i say more! YUM! 🙂

Here’s how you make it!


For the crust: 

  • 1 large egg yolk
  • 2 tablespoons ice cold water
  • 1 cup flour
  • 1/4 cup dark cocoa powder
  • 1/2 cup icing sugar (powdered sugar)
  • 1/4 teaspoon salt
  • 115g unsalted butter.  cold and cut into cubes

For the filling: 


For the crust: 

  1. In a small bowl or jug, whisk together the egg yolk, water, and orange juice.

  2. In a large bowl, mix together the flour, zest, cocoa powder, sugar, and salt. Add the butter, and using a pastry cutter, or two forks, cut the butter into the flour mixture until it resembles coarse meal with pea-sized pieces.

  3. Add the egg mixture, and stir with a rubber spatula or wooden spoon until the dough starts to come together.
  4. Transfer the dough to a floured surface, and gather into a ball. Shape the dough into a 1-inch thick disc. Wrap tightly in clingfilm, and refrigerate for at least an hour (and up to 5 days). You can also freeze for up to 1 month. Thaw overnight in the fridge before use.
  5. On a lightly floured surface, roll out the dough to line an un-greased 23cm/9-inch fluted tart tin with a loose base. Press lightly into the tin, making sure not to stretch the dough. Roll the pin over the top of the tin to cut off the excess dough. Prick the base all over with a fork. Place in the freezer for 30 minutes.

  6. Preheat the oven to 180C/350F/Gas 4.
  7. Line the chilled pastry crust loosely with foil or parchment paper, and fill with baking beans. Bake for 15 minutes, then remove the beans and foil and bake for a further 4 minutes. Brush the base and sides of the crust with beaten egg, and place back into the oven for 1 last minute. Leave to cool on a wire rack.

For the filling:

  1. Start with putting your chopped dark chocolate into a small bowl with the coarse salt. Then in a small saucepan, bring the cream (1 cup) to a boil, and pour over the chocolate. Leave it stand for 5-10 minutes, and then stir and place into fridge until ready to use.
  2. Take a medium sized bowl, and pour your vanilla pastry cream in, then add your whipped cream (1 cup cream, whipped), and lime zest. Blend with a spatula until fully combined.
  3. In a small bowl, mix the strawberries with the sugar and let sit for 5 minutes.


  1. Start by pouring the chocolate ganache into the pastry shell. Let it sit int he fridge for 20 minutes.
  2. Then pour or pipe your cream on top and place your sugar syrup strawberries on top. Decorate with lime zest and some chocolate shavings!


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