Lime Tarts

Lime Curd Tarts

A couple of weeks ago, I fortuitously discovered the ambrosia that is the Passionfruit Tart from Ken’s Patisserie. Emmy and I were out for a walk, and I thought I would just stop in for a small treat. At the first bite, I said to myself “this is one of the best things I’ve ever eaten in my life”. But, at over $5 per single serving tart, they are a bit pricey…and, as good as they are, they’re not organic. So, I set out to make my own tasty tarts. These ones are lime, and I have to say they are quite heavenly too, but I will also try making them with passionfruit if I ever see any passionfruit in the stores (or frozen puree).

This traditional lime curd is tangy and refreshing; perfect for a hot summer evening dessert, especially with a dollop of whipped cream on top (or meringue, as they do with the passionfruit tarts at Ken’s).
The pastry I chose for these is a buttery French tart pastry, very fast and easy to make – but you can use any type of pastry you like.

Lime Tart Limes

Lime Curd Tarts
makes four individual, or one 8″ tart

Flaky French Pastry (adapted from Paule Caillat’s recipe, via David Lebovitz):

150 grams (approximately one rounded cup) all purpose, unbleached wheat flour (if using einkorn flour, use 160 grams)
85 grams (or 3oz, or 6 tablespoons) butter cut into pieces
1 tablespoon sugar
1/8 teaspoon salt
3 tablespoons water
1 tablespoon vegetable oil (I used olive oil) (omit if using einkorn flour)

Preheat oven to 410°F (210°C). Place all ingredients except flour in a medium-sized, oven-proof bowl.

Prepare your tart tins by placing them on a baking sheet, ready for the pastry once it comes out of the oven.

Place the bowl with the butter, water, sugar, salt and oil into the oven for approximately 15 minutes, until the mixture is bubbling hot.

Melted Butter for Lime Tart

Remove bowl from the oven with oven mitts, set on heat-proof surface, and sprinkle flour into the bowl. Be careful of the hot butter mixture splashing. With oven mitts still on, stir with a wooden spoon until well blended.

Lime Tart Pastry

Divide into four equal parts and place into waiting tart tins (or leave as one ball if you are using one larger tin).

Lime Tart Pastry in Tins

When cool enough to handle, push pastry dough into tart pans, making sure it comes up the sides of the tins to the top. Prick bottom of tart dough with fork, then place baking sheet in oven and bake tart shells for approximately 15 minutes, or until turning golden.

Allow to cool before filling.

Lime Curd Tart Filling:

4 egg yolks, plus one whole egg
3/4 cup cane sugar
juice of 2 medium-sized limes, about 1/2 cup
114 grams (or 4oz, or 1/2 cup, or 8 tablespoons) butter cut into pieces

Place eggs in medium-sized, heavy saucepan and lightly beat, then add all other ingredients, stirring to blend. Cook slowly over low-medium heat, stirring constantly, until thickened; you will know it’s thickened enough when your spoon starts to leave trails through the curd that don’t immediately disappear, and the curd will coat the back of the spoon.

Making the Lime Curd

Remove from heat, and pour into a bowl to cool. Lightly cover the top of the bowl with plastic wrap, leaving some spaces for steam to escape.

Cooling the Lime Curd

When curd has completely cooled, fill tarts and serve.

Oxalate content per tart is approximately 4.25 mg; if one large tart is made, and tart is cut into six slices, each slice would contain approximately 3.8 mg.

Printable version:

Lime Tarts

Ingredients

For the Pastry

  • 150 grams approximately one rounded cup all purpose, unbleached wheat flour
  • 85 grams or 3oz, or 6 tablespoons butter cut into pieces
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 3 tablespoons water
  • 1 tablespoon vegetable oil I used olive oil

For the Lime Curd

  • 4 egg yolks plus one whole egg
  • 3/4 cup cane sugar
  • juice of 2 medium-sized limes about 1/2 cup
  • 114 grams or 4oz, or 1/2 cup, or 8 tablespoons butter cut into pieces

Instructions

For the Pastry

  1. Preheat oven to 410°F (210°C). Place all ingredients except flour in a medium-sized, oven-proof bowl.
  2. Prepare your tart tins by placing them on a baking sheet, ready for the pastry once it comes out of the oven.
  3. Place the bowl with the butter, water, sugar, salt and oil into the oven for approximately 15 minutes, until the mixture is bubbling hot.
  4. Remove bowl from the oven with oven mitts, set on heat-proof surface, and sprinkle flour into the bowl. Be careful of the hot butter mixture splashing. With oven mitts still on, stir with a wooden spoon until well blended.
  5. Divide into four equal parts and place into waiting tart tins (or leave as one ball if you are using one larger tin).
  6. When cool enough to handle, push pastry dough into tart pans, making sure it comes up the sides of the tins to the top. Prick bottom of tart dough with fork, then place baking sheet in oven and bake tart shells for approximately 15 minutes, or until turning golden.
  7. Allow to cool before filling.

For the Lime Curd

  1. Place eggs in medium-sized, heavy saucepan and lightly beat, then add all other ingredients, stirring to blend.
  2. Cook slowly over low-medium heat, stirring constantly, until thickened; you will know it's thickened enough when your spoon starts to leave trails through the curd that don't immediately disappear, and the curd will coat the back of the spoon.
  3. Remove from heat, and pour into a bowl to cool. Lightly cover the top of the bowl with plastic wrap, leaving some spaces for steam to escape.
  4. When curd has completely cooled, fill tarts and serve.
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