Ingredients
Pastry case:
200g flour
100g butter
Yolk of one egg
A little water
Filling:
1 whole egg plus 1 egg yolk (large or extra large eggs please!)
50g sugar
150g of the very best plain chocolate you can find
25g butter
3 tbsp whipping cream
3 tbsps Roses Lime Marmalade
Juice and zest of one lime
Method
Make the pastry using your normal method. When paste has been made, cover in cling film and put in fridge for a minimum of 30 minutes.
Roll out the chilled paste and line a flan ring or shallow cake tin. Return to fridge and leave for a further 30 minutes.
Line the prepared pastry with greaseproof paper or baking parchment and fill with baking beans or dried pulses. Bake for 12 minutes in an oven, which has been preheated to 180ºC. Leave pastry to cool for five minutes and then remove baking beans and paper. Return to oven and bake for a further 12-15 minutes.
Place the whole egg, the sugar and the additional egg yolk together in a large bowl and whip/beat together until you have approximately double the amount you started with – the mixture should look very pale and thick.
In a bowl, over hot but not boiling water (or in your microwave if you are confident that it will not burn), place the chocolate, cream and butter. Do not allow the hot water to touch the bottom of the bowl. Allow time for the chocolate to melt and then mix several times to incorporate the butter and the cream.
The chocolate cream mixture should now be folded into the egg/sugar mixture. Mix thoroughly but gently retaining as much air in the mix as possible.
Spread the lime marmalade, the lime zest and the juice of the lime on to the pastry case.
Take the chocolate mixture and pour into the pastry case.
Bake for 10-15 minutes in a 180ºC oven – the filling should be just set.
Allow the pie to cool before removing from the tin.
Serve with wedges of lime and crème fraiche or other cream to taste.
