Directions

1. Blend digestive biscuits and nuts or crush in a plastic bag until mixture resembles breadcrumbs. Transfer to a bowl. Add melted butter and mix well. Press mixture into a base of a 20cm loose bottom fluted tin. Place in fridge to chill.
   
2. Crack the dried limes by hitting them with a rolling pin. Please them in a small saucepan along with double cream and sugar. Stir to combine. Allow the dried limes to infuse over a very low heat for around 10 mins stirring continousely . Make sure the cream does not come to the boil.
   
3.  Half-fill another pan with just-boiled water. Put the chocolate into a large bowl and place on top of the pan without it touching the water. Use a sieve to strain the cream mixture into the chocolate, pressing against the pieces of dried lime with a wooden spoon to extract their flavour. Stir until the chocolate melts and you have a thick, glossy filling. Add the vanilla extract and a pinch of sea salt flakes.
   
4. Spoon the chocolate ganache into the pie crust. Use a spatula to smooth it out, then sprinkle over the rose petals. Transfer to the fridge and chill for at least 1 hour, or until set.
   
   This rich dessert is infused with fragrant Australian dried limes and decorated with rose petals. It’s great to make ahead, as it keeps well in the fridge for 48 hours. You’ll need a 20cm diameter pie or cake tin with a removable base