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Lime curd tarts with summer berries

• Mary Cadogan

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Serves 8

More effort

Prep: 30 mins

Cook: 25 mins

Plus chilling

A star rating of 5 out of 5.1 ratingRate

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

Freezable

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Raspberry, lemon & frangipane tart

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

• kcal806

• fat59g

• saturates36g

• carbs61g

• sugars40g

• fibre4g

• protein8g

• salt0.8g

  low

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Method

• step 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.

• step 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.

• step 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.

• step 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.

• step 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.

• step 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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