Lime curd tarts with summer berries

Lime curd tarts with summer berries

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Cooking time

Prep: 30 mins Cook: 25 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 8

Treat your guests to a sophisticated tangy tart with crisp, patisserie pastry and a creamy filling

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
806
protein
8g
carbs
61g
fat
59g
saturates
36g
fibre
4g
sugar
40g
salt
0.8g

Ingredients

For the pastry

  • 250g plain flour, plus extra for dusting
  • 140g butter, cut into small pieces
  • 85g caster sugar
  • 1 egg, beaten

For the lime curd

  • juice 6-8 limes (about 175ml), zest of 3
  • 175g caster sugar
  • 200g butter, cut into small pieces
  • 3 large eggs, beaten

To serve

  • 750g summer berries, including small strawberries, redcurrants, raspberries and blueberries or blackberries
  • 300ml pot double cream
  • icing sugar, for dusting

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe from Good Food magazine, July 2012

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Comments

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hilaryys's picture
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Made this for a lunch with my parents to celebrate our daughter's 16th birthday. She loves making desserts so we collaborated on the preparation! Very delicious - quite tart and tangy but we enjoyed that. My dad said the tarts looked and tasted just like something out of a French patisserie! Recipe made quite a lot of lime curd - you can carefully fill the tart cases very full and then I still had some left over - went in a little pot in the fridge to spread on toast! Would love to know how they freeze - presumably you freeze them with the curd already in the tart cases?

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