Chef Francisco Alejandri‘s Lime Charlotte is a beautiful, simple affair. It is Maria biscuits layered with a tart lime custard, and then finished with lime zest and a drizzle of fruity, fragrant olive oil. I first had it three years ago, back when Agave y Aguacate was still a stand in Kensington Market. Luckily, Jennifer Bain (The Saucy Lady columnist) has the recipe up on the Toronto Star website and the Toronto Star Cookbook.
The dessert is really the easiest! It’s simply a matter of mixing the ingredients (condensed milk, evaporated milk, limes) and assembling the dish before refrigerating and serving. The olive oil is indispensable. The recipe calls for arbequina, but I substituted it with the highest quality I could find.