Recipe

Lime curd tart

Using lime curd for the filling of this tangy tart means you only have to bake the pie case, the rest is just a matter of setting.

Nov 30, 2009 1:00pm
  • 55 mins cooking
  • Serves 10
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Ingredients

Lime curd tart
  • 3 eggs
  • 4 egg yolks
  • 2 teaspoon finely grated lime rind
  • 1/2 cup (125ml) lime juice
  • 1 cup (220g) caster sugar
  • 200 gram unsalted butter, chopped coarsely
  • 1 cup (50g) flaked coconut
  • 1 1/4 cup (185g) plain flour
  • 1/2 cup (80g) icing sugar
  • 1/4 cup (20g) desiccated coconut
  • 125 gram cold unsalted butter
  • 1/4 cup (60ml) iced water, approximately

Method

Lime curd tart
  • 1
    Make sweet pastry. Process flour, sugar, coconut and butter until crumbly; add enough of the water to make ingredients come together. Knead dough gently on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.
  • 2
    Grease 24cm (9½-inch) round loose-based fluted flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Ease pastry into tin, press into base and side; trim edge, prick base with fork. Cover; refrigerate 30 minutes.
  • 3
    Preheat oven to 200°C/400°F.
  • 4
    Place tin on oven tray; cover pastry with baking paper, fill with dried beans or uncooked rice. Bake 15 minutes; remove paper and beans carefully from pastry case. Bake about 10 minutes; cool.
  • 5
    Meanwhile, stir eggs, yolks, rind, juice, sugar and butter in medium saucepan over medium heat, without boiling, 15 minutes or until mixture coats the back of a spoon. Strain curd through sieve into medium bowl; stand 10 minutes.
  • 6
    Pour lime curd into pastry case; refrigerate 2 hours. Serve tart sprinkled with coconut.

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