Lime curd tartlets with mango and raspberries
Photo by Babiche Martens
When it comes to creating your party menu be sure to offer a choice of flavours and textures to keep it all interesting. Set the scene with candles, music and elegant glassware and then invite people to arrive in time to watch the sun set. Makes 32
|½ cup||Caster sugar|
|4||Eggs, yolks only|
|1 Tbsp||Lime, finely grated zest only|
|½ cup||Lime juice|
|180 g||Butter, cold and diced|
- To make the lime curd, whisk the egg yolks, sugar and lime zest in a bowl over a saucepan of simmering water until the sugar has dissolved. Stir in the lime juice.
- Gradually add the pieces of butter, stirring continuously until each piece has melted. Stir the mixture gently with a wooden spoon until the mixture thickens. Make sure not to let it boil. Remove and let cool to room temperature before refrigerating.
- To make the pastry, process the flour, icing sugar, almonds and butter in a food processor until the mixture resembles breadcrumbs, then add the egg and as soon as the mixture begins to hold, stop and remove. Form a smooth disc with your hands then wrap in plastic wrap and put in the fridge for 30 minutes.
- Preheat oven to 180C. On a lightly floured board, roll out the pastry to 3mm thick. Use a 5cm round pastry cutter to cut the circles, then place into the greased or oiled tart tins. Prick the base with a fork and bake for 10 minutes or until golden. When cool, remove from the tins and arrange on a platter.
- Slice the mango into small thin slices.
- Fill each tart case with the lime curd, top with a slice of mango and a raspberry. Dust with icing sugar if desired.