Lime curd tarts with summer berries

Lime curd tarts with summer berries

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(1 ratings)

Prep: 30 mins Cook: 25 mins Plus chilling

More effort

Serves 8
Treat your guests to a sophisticated tangy tart with crisp, patisserie pastry and a creamy filling

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal806
  • fat59g
  • saturates36g
  • carbs61g
  • sugars40g
  • fibre4g
  • protein8g
  • salt0.8g
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Ingredients

    For the pastry

    • 250g plain flour, plus extra for dusting
    • 140g butter, cut into small pieces
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 85g caster sugar
    • 1 egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the lime curd

    • juice 6-8 limes (about 175ml), zest of 3
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • 175g caster sugar
    • 200g butter, cut into small pieces
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 3 large egg, beaten

    To serve

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

    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.

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    Comments (1)

    hilaryys's picture
    5

    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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