Lime and White Chocolate Tart
A delightfully zesty and indulgent dessert featuring creamy lime curd in a crispy Oreo crust topped with silky white chocolate ganache.
Ingredients
For the crust
- 2 packs original Oreos (154 g each) Crispy, chocolatey cookies for a rich flavor.
- 50 g unsalted butter (melted) Binds Oreo crumbs together.
For the lime curd
- 2 medium free-range eggs For smooth, velvety texture.
- 80 g unsalted butter Enriches the lime curd.
- 175 g caster sugar (superfine sugar) Dissolves easily for maximum sweetness.
- 75 ml lime juice Freshly squeezed from 3 limes.
- 2 pieces lime zest From 2 limes, enhances flavor.
For the white chocolate ganache
- 300 g white chocolate (broken into pieces) Creates creamy ganache.
- 10 tbsp double cream Gives the ganache a luxurious texture.
- 1 piece lime zest Enhances the ganache flavor.
- 0.5 tsp lemon extract Adds citrusy brightness.
For decoration
- 50-100 g dark chocolate For decorative drizzle.
Instructions
Create the Oreo Crust
- Crush the whole Oreos in a sturdy freezer bag using a rolling pin until fine crumbs form.
- Melt the butter and stir it into the Oreo crumbs until combined.
- Press the Oreo mixture firmly into a tart tin to form a shell with thick edges.
- Chill the crust in the fridge for at least an hour to set.
Prepare the Lime Curd
- In a glass bowl, combine the eggs, 80 g of unsalted butter, lime juice, lime zest, and caster sugar.
- Microwave this mixture on high for 4 minutes, stirring well every minute.
- Continue to microwave in 30-second increments until thick enough to coat the back of a spoon.
- Set the curd aside to cool.
Assemble the Tart
- Pour the prepared lime curd over the chilled crust and smooth it out.
- Return the tart to the fridge and let it chill for another hour.
Create the White Chocolate Ganache
- Gently heat the double cream in a saucepan until it simmers.
- Pour the hot cream over the broken white chocolate and let it sit for a minute.
- Stir until the chocolate melts completely. If necessary, place the bowl over simmering water.
- Stir in the lime zest and lemon extract before pouring the ganache over the lime curd.
- Chill in the fridge for another hour.
Final Touches
- Melt the dark chocolate until smooth.
- Drizzle the melted dark chocolate over the top of the tart in an artistic manner.
- Serve chilled and enjoy!
Notes
Use freshly squeezed lime juice for best flavor. Ensure cream is hot enough to melt the chocolate without boiling for a silky ganache. For a richer flavor, consider substituting some white chocolate with cream cheese.