Black Cocoa, Violet & Lime Tart

Updated: Apr 14


Shoot for the moon, even if you miss, you’ll land among the stars

This is divine. A Bittersweet cocoa crust yields to a fragrant, zingy, unctuous filling. The bougie cousin of Key Lime Pie…


Black Cocoa Crust:

225g Plain Flour

20g Black Cocoa Powder

50g icing Sugar

120g Butter, Fridge cold & cubed

1 Egg beaten

Small Pinch Salt


1 Can Condensed Milk

4 Large Egg Yolks (use the whites to seal the tart case)

5 Limes, juiced, 2 Zest

7 Drops Violet Oil

85g Full Fat Thick Greek Yogurt

1/8 tsp Violet Food Gel

Whipped Cream, Mini Meringues and Edible Flowers to serve.


1. Begin the day before with the crust. In a bowl, whisk the flour, cocoa & icing sugar until homogenous.

2. Add the butter pieces and rub in with your fingertips until the mixture resembles coarse sand. Add the salt, then the egg and mix using a knife until you have a crumbly dough.

3. Turn onto your worksurface and shape into a round. Wrap and rest in the fridge for 30 minutes. Roll out to the thickness of 3mm then use to line an 8” tart tin. Chill for at least 4 hours or overnight.

4. The next day, preheat oven 190C. Crumple some baking paper and fill the tart, followed by dry rice or baking beans. Blind bake the case for 12 minutes, remove the paper and beans and bake 6-7 minutes more, or until sandy to the touch. Brush with a little egg white and pop back in the oven for 3-4 minutes.

5. Reduce oven 170C. Meanwhile, add the condensed milk and egg yolks to a bowl and whisk until smooth. Add the lime juice& zest followed by the violet oil, yogurt, and food gel.

6. Whisk until smooth, trying not to incorporate any air. Pour into your tart case and bake for 15-20 minutes, or until there is just a faint wobble in the centre.

7. Cool to room temperature before refrigerating for 4 hours. Top with cream, meringues, and edible flowers before serving.