Name: Lime Curd Tarts
Total time: 10 min
Yield: Makes: 18 tarts
Ingredients: 30 g / 1 oz caster sugar; 175 g / 6 oz plain flour; 90 g / 3 oz butter, softened; 2 limes; 1 egg yolk; 90 g / 3 oz caster sugar; 60 g / 2 oz butter, softened or melted; 2 large eggs

Preparation info

Makes:
18
tarts

Difficulty
Easy
Ready in
10 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

When, in the eighteenth century, the Royal Navy replaced the daily issue of lemons – given to sailors to prevent scurvy – with cheaper limes, English sailors were dubbed ‘Limeys’, a nickname which survived until fairly recently. These tarts have an attractive fresh citrus flavour.

Ingredients

Pastry

175 g / 6 oz plain flour
30 g / 1

Method

Sieve the flour and sugar into a shallow mixing bowl or on to a cold work surface. Add the butter and egg yolk and use the fingertips to mix the ingredients together. Slide small handfuls of the mixture sideways until the dough easily forms a ball. Wrap the pastry in plastic and chill for 15 minutes. On a lightly floured board, roll out the pastry thinly and use the cutter to make 18 circles to