Lime Curd Tarts With Summer Berries
Delight in the vibrant medley of summer berries nestled in a zesty lime curd, housed within delicate pastry shells. Each bite of these individual berry tarts offers a harmonious balance of citrusy notes and sweet berry flavors, all enhanced by a dollop of lightly whipped cream. Perfect for a sunny day treat or a charming dessert to share with loved ones.
— Constant Cookbook
Ingredients
- 250g plain flour , plus extra for dusting
- 140g butter , cut into small pieces
- 85g caster sugar
- 1 egg , beaten
- juice 6-8 limes (about 175ml), zest of 3
- 175g caster sugar
- 200g butter , cut into small pieces
- 3 large eggs , beaten
- 750g summer berries , including small strawberries, redcurrants, raspberries and blueberries or blackberries
- 300ml pot double cream
- icing sugar , for dusting
Instructions
- 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.
Cook Time
25M
Prep Time
PT30M
Yield
Serves 8
Nutrition
- Calories: 806 calories
- Fat Content: 59 grams fat
- Saturated Fat Content: 36 grams saturated fat
- Carbohydrate Content: 61 grams carbohydrates
- Sugar Content: 40 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.8 milligram of sodium
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