saucerI wrote yesterday about my body’s desire for things that weren’t sweet. I’ve got a zucchini galette in the oven as I type, and I promise that I’m capable of doing things that aren’t tooth-achingly sweet. But I do love my desserts.

This recipe is not a sweet one. It’s got sugar in it, but the limes cancel out that sweetness instantly. These tarts are face-puckering, jaw-clenching, lime-laden delights.

They remind me of my younger brother, who, from a young age would always opt for the sour dessert – the citrus sorbet or the lemon meringue pie, while I chose the fudgey or chocolate-based dishes. I used to wonder why he would go for such sharp desserts, when soft and saccharine was on offer. I’m still a sweet tooth, but desserts like this make me understand those who choose tart sweets over sweet sweets.

Lime curd tarts:

Makes 20bite

  • 2 cups plain flour
  • 135g butter
  • 4 egg yolks
  • ½ cup sugar
  • 3 tbsp cold water
  • 1 ½ cups lime curd

 

dough crumbsTo make your pastry, rub the flour and butter together until they look like fine breadcrumbs. Add the sugar and egg yolks into the mixture and mix well – the egg will cling to some parts of the crumby mixture, and if you don’t mix it well enough you risk ending up with a mottled pastry – persevere with your mixing!

Add the water, one tablespoon at a time and mix until the pastry clings together well. Press the mixture into a disc, wrap in cling wrap and pop in the fridge for 15 minutes.

Preheat the oven to 200°C and grease two 12 hole cupcake tin.

cutterRoll out your pastry out on lightly floured surface to about 4mm in thickness. Dust your rolling pin with flour too, to avoid any pastry sticking to it. Using a scone cutter (or thin-rimmed, flour-dusted tumbler) cut out rounds that will fit into your cupcake tin and form a cup (my cutter was 7.5cm in diameter.)

Place your rounds into the cupcake tin, prick with a fork and pop into the oven for 15 minutes.

fillTake them out of the oven and allow them to cool for two minutes, then scoop one tablespoon of lime curd into each tart. Return them to the oven for 10-15 minutes, until the pastry is golden.

This pastry is pretty versatile and always reliable – I used it as the base for this chocolate tart. 

Refrigerate the tarts for 30 minutes to let them set completely.

sceneServe with a meringue on top (I used this recipe, but added lime syrup instead of raspberry) or melt 50g of dark chocolate and pipe straight onto the cooled tarts.

Munch on these beauties with a good cup of tea. Preferably as part of a tea party… little tarts like these look glorious in a high tea set up! I used a cake stand I purchased from the Three Birds Vintage and tea cups loaned to me by Cristina Re (which I don’t want to give them back!)

lime

23 comments

  1. I’m the exact same – when I was little, I didn’t care at all for desserts, but if I was going to have one it would definitely be a sour one. These look so great! I will for sure be trying these. Oh, and a zucchini galette? Sounds delicious!!

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