Incredibly naughty and indulgent - perfect treat for the hardworking cook!
Ingredients
For the chocolate pastry:
3oz plain flour
1oz cocoa powder
1oz caster sugar
2oz butter
1 egg yolk
For the filling:
2 egg yolks
Juice and finely grated rind of 4 limes
410g tin of sweetened condensed milk
4 kiwi fruit, peeled and thinly sliced
300ml double cream, lightly whipped
dark chocolate leaves or curls for decorations
Methods
To make the pastry: Mix together the flour, cocoa and sugar. Rub in the butter until the mixture resembles breadcrumbs. Add one egg yolk. Mix until the mixture forms a ball. Wrap in cling film and chill in the fridge for 30 minutes.
Roll out the pastry thinly and line a deep eight inch flan ring. Bake blind - lined with parchment paper and dried beans - in a preheated oven at 180C for 10 minutes.
To make the filling: Mix together the egg yolks, lime juice, zest and condensed milk. Pour into the pastry shell and bake for 20 minutes- the filling will not look completely set. Cool and chill in the fridge for at least two hours. Gently remove the flan ring and lift the pie onto a serving dish. Decorate the lime curd with whipped cream and sliced kiwi, topped with chocolate, just before serving.
