Grasshopper Pie - (Chocolate and Lime Tart!)

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.

Medieval Sweet Onion Tart

Ingredients

Pastry for a 12 inch quiche tin

8oz onions or shallots, finely sliced

2oz butter

1/2 pint double cream

pinch of saffron

2 eggs

2 egg yolks

pinch each of ginger, nutmeg and cinnamon

2 tsp sugar

Method

Roll out pastry and line a twelve inch quiche tin. Bake blind at 190 C for 15 minutes. Leave to cool. 

Fry the onions/shallots in the butter until caramelized. In a separate pan, bring the double cream to the boil, take off the heat and add the saffron. Leave to infuse for five minutes.

In a clean bowl whisk together the eggs, egg yolks, spices and sugar. Add the onions/shallots, then the cream and stir together. 

Pour into the cooled pastry case and bake at 190 C for 30 minutes or so until set.