Tarts

Caramelised Lemon and lime tarts
1. 

200g ready-made shortcrust pastry or homemade pastry
2 handfuls fresh berries, to serve

Filling:
2 large eggs
175g caster sugar, plus extra for caramelising
200ml double cream
3 tbsp lime juice
2 tbsp lemon juice
60g Chocolate Hazelnut Spread, at room temperature

Nibbed Cream:
70g Cocoa Nibs
150ml double cream

Preheat the oven to 110C

To make the nibbed cream, place the cocoa nibs in a heatproof bowl in the oven for 10 minutes until warmed through. Remove 5 tablespoons of the nibs and put them in a separate bowl and set aside. Add the 150ml cream to the nibs in the warm bowl and leave to infuse until needed.

To make the filling, whisk together the eggs and caster sugar in a separate bowl until pale and creamy. Stir in the reserved warm nibs, cream and the lemon and lime juices. Leave to infuse for 10 minutes, then pass the mixture through a fine sieve into a jug.

Roll out the pastry and line 4 x 8cm tart tins. Leave the tart cases to rest in the fridge for 10 minutes. Line the pastry cases with baking parchment/baking beans and bake blind for 1 to 2 minutes until almost cooked and starting to colour.

Pour the filling mixture into the pastry cases. Spread the chocolate hazelnut spread over the base of the pastry cases before adding the filling.

Return the tarts to the oven and cook for 30 minutes or until the filling is set but still slightly wobbly in the middle.

Leave to cool

Dust the top of each tart with extra caster sugar and place under the grill, or blowtorch to melt and caramelise.

To finish the nibbed cream, pass it through a fine sieve into a bowlm, then whip to soft peaks.

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