To make the pastry, tip the flour,
butter and sugar into the bowl of a food
processor and process until fine crumbs
form. Add the egg and 1 tbsp cold water,
and mix until the dough comes together.
Turn out onto a sheet of cling film, wrap
and chill for 20 mins.
Heat oven to 190C/170C fan/gas 5.
Cut the dough into 8 equal pieces. Roll
out each piece on a lightly floured surface
and line 8 individual 10cm tart tins. Set
on a large baking sheet and chill again
for 20 mins.
Line the pastry cases with baking
parchment (paper muffin cases are
perfect) and baking beans, and bake
blind for 10 mins. Remove the paper and
beans, and bake for a further 10 mins
until golden brown and crisp. Trim the
pastry edges using a small, sharp knife.
To make the lime curd, put the zest
of 2 limes, all the juice, sugar and butter in
a heatproof bowl set over a pan of gently
simmering water. Stir until the sugar has
dissolved and the butter is melted.
Stir in the eggs and continue to gently
cook until the mixture has thickened
enough to coat the back of a spoon.
Pour the curd carefully into the pastry
cases and sprinkle with remaining lime
zest. Leave to cool.
Prepare the fruits, halving the
strawberries (if necessary) and mixing
everything together. Whip the cream
lightly. Set a tart on each plate with a
spoonful of cream and heap of fruit on the
side. Dust with icing sugar before serving.