Treat your guests to a sophisticated tangy tart with crisp, patisserie pastry and a creamy filling
Ingredients
For the pastry
- 250g plain flour, plus extra for dusting
- 140g butter, cut into small pieces
- 85g caster sugar
- 1 egg, beaten
For the lime curd
- juice 6-8 limes (about 175ml), zest of 3
- 175g caster sugar
- 200g butter, cut into small pieces
- 3 large eggs, beaten
To serve
- 750g summer berries, including small strawberries, redcurrants, raspberries and blueberries or blackberries
- 300ml pot double cream
- icing sugar, for dusting
Method
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To make the pastry, tip the flour, butter and sugar into the bowl of a food processor and process until fine crumbs form. Add the egg and 1 tbsp cold water, and mix until the dough comes together. Turn out onto a sheet of cling film, wrap and chill for 20 mins.
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Heat oven to 190C/170C fan/gas 5. Cut the dough into 8 equal pieces. Roll out each piece on a lightly floured surface and line 8 individual 10cm tart tins. Set on a large baking sheet and chill again for 20 mins.
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Line the pastry cases with baking parchment (paper muffin cases are perfect) and baking beans, and bake blind for 10 mins. Remove the paper and beans, and bake for a further 10 mins until golden brown and crisp. Trim the pastry edges using a small, sharp knife.
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To make the lime curd, put the zest of 2 limes, all the juice, sugar and butter in a heatproof bowl set over a pan of gently simmering water. Stir until the sugar has dissolved and the butter is melted.
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Stir in the eggs and continue to gently cook until the mixture has thickened enough to coat the back of a spoon. Pour the curd carefully into the pastry cases and sprinkle with remaining lime zest. Leave to cool.
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Prepare the fruits, halving the strawberries (if necessary) and mixing everything together. Whip the cream lightly. Set a tart on each plate with a spoonful of cream and heap of fruit on the side. Dust with icing sugar before serving.