Lemon & lime curd tarts

Lemon & lime curd tarts

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These little tarts taste like they come from a patisserie, but are a fraction of the price. The tangy taste of lemon and lime adds zing to a creamy curd filling.

The ingredient of Lemon & lime curd tarts

  1. 225g (1 1/2 cups) plain flour
  2. 2 tablespoons icing sugar mixture
  3. 150g chilled butter, chopped
  4. 2 tablespoons water
  5. Thinly sliced lemon, to serve
  6. Thinly sliced lime, to serve
  7. 60ml (1/4 cup) fresh lemon juice
  8. 60ml (1/4 cup) fresh lime juice
  9. 55g (1/4 cup) caster sugar
  10. 4 eggs, at room temperature, lightly whisked
  11. 100g butter, chopped

The instruction how to make Lemon & lime curd tarts

  1. Sift the flour and icing sugar into a large bowl. Use your fingertips to rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Add the water and use a round-bladed knife in a cutting motion to mix until the dough just starts to come together. Use your hands to bring the dough together. Turn out onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 15 minutes to rest.
  2. Divide the dough into 2 even portions. Roll 1 portion out on a lightly floured surface until about 3-4mm thick. Use a 14cm-diameter round pastry cutter to cut 3 discs from the dough. Repeat with the remaining dough portion. Line six 2cm-deep, 11cm (base measurement) fluted tart tins, with removable bases, with the pastry and trim excess. Place on 2 baking trays. Place in the fridge for 20 minutes to rest.
  3. Preheat oven to 190u00b0C. Cover pastry bases with baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and pastry weights or rice. Bake for 7-8 minutes or until golden. Set aside to cool completely.
  4. To make the lemon-lime curd, whisk together the lemon juice, lime juice, sugar and egg in a medium heatproof bowl. Add the butter. Place the mixture over a saucepan of simmering water, making sure the bowl doesnt touch the water. Cook, stirring often, for 8 minutes or until the curd thickens and coats the back of a spoon.
  5. Divide the curd among the tart cases. Top with lemon and lime slices to serve.

Nutritions of Lemon & lime curd tarts

calories: 542.291 calories
calories: 38 grams fat
calories: 23 grams saturated fat
calories: 41 grams carbohydrates
calories: 14 grams sugar
calories:
calories: 9 grams protein
calories: 240 milligrams cholesterol
calories: 308.25 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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