In Dessert, Recipe on
April 19, 2020

Lime Tarts

I must admit it’s been so long since I last wrote a blog post, it seems very foreign. But with so much time at home, what better to do than reignite my love for writing about food hey?

Whilst everyone has been busy quarantine baking, I’ve been doing quite the opposite and dialing down the baking – there’s not enough appetite for desserts in this house alone!

So baking has been limited to our family’s favourite’s only, and this lime tart is definitely up there amongst our all time faves.

Lime Tarts

If you’re wondering why the unevenly coloured tart shells – it’s due
not only to my uneven electric oven, but also my small mishap which resulted in a boiling hot lime custard tart smashing (and sticking!) to my foot when the tarts were supposed to come out of the oven……but they still turned out okay (as did my foot *phew*).

Lime Tarts

Lime Tarts

Fresh lime custard tarts baked in a sweet shortcrust pastry
Course Dessert
Servings 10

Ingredients
  

For the pastry

  • 220 g plain flour
  • 85 g icing sugar
  • pinch of salt
  • 160 g butter cold, coarsely chopped
  • 1 tbsp cold water
  • 27 g egg yolk

For the filling

  • 115 mL full cream milk
  • 250 mL thickened cream
  • 1/3 cup white sugar
  • 50 mL lime juice
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 egg yolks
  • pinch of salt

Instructions
 

For the filling

  • Whisk together lime juice, eggs, egg yolks, vanilla and half the sugar. Set aside.
  • Pour cream, milk and the remaining sugar in a saucepan and bring to a simmer. Once it simmers, pour this milk mixture into eggs in a steady stream whilst whisking – work quickly to ensure you do not cook the eggs. Chill mixture until cool (you can speed this up by setting bowl with this mixture in a larger bowl of iced water).

For the pastry

  • Remove the butter from the refrigerator 20 minutes before you start mixing — the butter should be just soft, but still very cold.
  • Put the butter, icing sugar and salt in the bowl of the food processor and pulse in two-second bursts about ten times, until the mixture is pale and creamy. Add the egg yolk, pulsing until fully combined.
  • Add the flour, in three batches, pulsing for 2 seconds after each addition.
  • Turn out onto a clean work surface and gather together. Divide into three even-sized portions and shape into round, flat discs about 2 cm (3/4 inch) thick. Wrap each disc in plastic wrap and refrigerate for at least 2 hours, or overnight.
  • Remove the pastry from the refrigerator 20 minutes before you wish to roll it. Roll out the pastry between sheets of baking paper until 2–3 cm (3/4–11/4 inches) thick. Place on trays and refrigerate for 2 hours.
  • Use a pastry cutter to cut the dough into 8-10 8 cm (31/4 inch) tart shells, roll out the pastry. Line the tins and blind-bake the tart shells in a preheated 190degC oven for ~10-15 minutes until lightly golden.

To finish

  • Reduce oven to 150degC. Fill tarts with lime filling, then bake for a further ~20 minutes until filling is jiggly but set.

Notes

Lime juice can be substituted with lemon to make lemon tarts
Pastry recipe from Bourke Street Bakery.
Filling recipe adapted from Pastry Pal
 
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