Lime Curd Tartlets with Raspberries and Home Made Pastry
Lime curd or lime butter - what can I say! It is one of the most delicious desserts or spreads for use on toast.
It can either be lemons or limes and in this case I had limes on a tree, and as I do not have a lemon tree, I used up the limes.
I also made my own pastry as I like to do, as I know exactly what goes into it if I make it myself. I also find that the bought pastries are too thick, and the pastry takes over the whole tart or pie, or whatever you are making. Hence I also do not like to buy pies as against making them from "scratch", as if buying a shop made product, in most cases the pastry is way too thick.
Pastry is really very easy to make, there is no standing or resting as you do not use a rising agent so pastry really takes no longer than about ten minutes to make. Once you have made your own, you will only go back to a bought one, when you are really in a hurry.
I had also made a batch of the lime curd a few days before, and you can see this recipe here. This is an easy recipe for lime curd which is made in the microwave, and does not take long - no more boiling on the stove in a pot of water with this method!
These lime tartlets have that lovely tart taste and the frozen raspberries make them even more "tarty"! You could use fresh raspberries, however raspberries or berries of some sort are another staple that I generally keep in the freezer.
Raspberries are also a tiny bit sour and this goes so well with the sweet/sour lime curd. You could, however, use any berry or one that IS in season.
I have made the dough using my mother's recipe which can be used for many other sweet recipes. This dough was one they used in Europe all the time for cakes, biscuits and bases for tarts, so it is ideal for this one.
These tartlets are easy to make especially if you already have the lime curd made beforehand.
These tartlets were extremely popular and I do not know if they last in the fridge as they were all eaten the day I made them.
For extra decadence, you could put some thickened cream, or rather, a dob of thickened cream on top of each one, however this is not necessary as they are absolutely delicious on their own.
Or you could grate some dark chocolate over the top, for an extra professional look - serve them at any dinner party, and watch them disappear.
These are suitable for beginners as there is really not a lot to this recipe and especially if you have your lemon or lime curd ready to fill the tartlets.
They are also good as they are not too large and one is just right to satisfy the sweet tooth in you!
Preparation Time: 35 minutes plus curd
Cooking Time: 10 minutes
Makes: 12 tartlets
Ingredients
PASTRY FOR DOUGH
1 cup plain flour
1 cup self raising flour
½ cup sugar
1 egg
140 g butter, softened
FOR THE TARTLETS
130 g low-fat natural yoghurt
80 g lime butter (recipe published separately)
60 g frozen raspberries, thawed
Instructions
FOR THE PASTRY
Put the flours in a bowl, and add the sugar and butter.
Make a well in the middle of this mixture, and add the egg.
Knead this until it is well mixed and the consistency of dough. You may need to add more flour. I always put these two dough balls into the fridge for about 10 minutes or so, if I have time, however this is optional.
This recipe makes enough dough for two cakes, so I freeze the balance of it to use at a later time.
FOR LIME TARTLETS
Use a 12 pan muffin tin, spray this lightly with oil, if needed. You could also use patty pans or baking paper to fill the holes.
Pre heat the oven to moderate - about 180°/160° if your oven is fan forced.
Roll out a bit of the dough on a floured surface, and I usually then cut out a piece with a glass, and then thin it out with your fingers, so that it fits the holes in the muffin pan, and goes up the edges as well.
Fill all 12 holes with the dough, and bake this for about 10 minutes. Then allow it to cool a bit.
While it is cooling, take your pre-prepared lime curd out of the fridge.
Place the yogurt and lime curd in a bowl and gently stir until they are nicely combined.
When the pastry cases are a bit cooler, just spoon this lime mixture into them.
Add the defrosted raspberries on top, and put them in the fridge for a short time.
It can either be lemons or limes and in this case I had limes on a tree, and as I do not have a lemon tree, I used up the limes.
I also made my own pastry as I like to do, as I know exactly what goes into it if I make it myself. I also find that the bought pastries are too thick, and the pastry takes over the whole tart or pie, or whatever you are making. Hence I also do not like to buy pies as against making them from "scratch", as if buying a shop made product, in most cases the pastry is way too thick.
Pastry is really very easy to make, there is no standing or resting as you do not use a rising agent so pastry really takes no longer than about ten minutes to make. Once you have made your own, you will only go back to a bought one, when you are really in a hurry.
I had also made a batch of the lime curd a few days before, and you can see this recipe here. This is an easy recipe for lime curd which is made in the microwave, and does not take long - no more boiling on the stove in a pot of water with this method!
These lime tartlets have that lovely tart taste and the frozen raspberries make them even more "tarty"! You could use fresh raspberries, however raspberries or berries of some sort are another staple that I generally keep in the freezer.
Raspberries are also a tiny bit sour and this goes so well with the sweet/sour lime curd. You could, however, use any berry or one that IS in season.
I have made the dough using my mother's recipe which can be used for many other sweet recipes. This dough was one they used in Europe all the time for cakes, biscuits and bases for tarts, so it is ideal for this one.
These tartlets are easy to make especially if you already have the lime curd made beforehand.
These tartlets were extremely popular and I do not know if they last in the fridge as they were all eaten the day I made them.
For extra decadence, you could put some thickened cream, or rather, a dob of thickened cream on top of each one, however this is not necessary as they are absolutely delicious on their own.
Or you could grate some dark chocolate over the top, for an extra professional look - serve them at any dinner party, and watch them disappear.
These are suitable for beginners as there is really not a lot to this recipe and especially if you have your lemon or lime curd ready to fill the tartlets.
They are also good as they are not too large and one is just right to satisfy the sweet tooth in you!
Preparation Time: 35 minutes plus curd
Cooking Time: 10 minutes
Makes: 12 tartlets
Ingredients
PASTRY FOR DOUGH
1 cup plain flour
1 cup self raising flour
½ cup sugar
1 egg
140 g butter, softened
FOR THE TARTLETS
130 g low-fat natural yoghurt
80 g lime butter (recipe published separately)
60 g frozen raspberries, thawed
Instructions
FOR THE PASTRY
Put the flours in a bowl, and add the sugar and butter.
Make a well in the middle of this mixture, and add the egg.
Knead this until it is well mixed and the consistency of dough. You may need to add more flour. I always put these two dough balls into the fridge for about 10 minutes or so, if I have time, however this is optional.
This recipe makes enough dough for two cakes, so I freeze the balance of it to use at a later time.
FOR LIME TARTLETS
Use a 12 pan muffin tin, spray this lightly with oil, if needed. You could also use patty pans or baking paper to fill the holes.
Pre heat the oven to moderate - about 180°/160° if your oven is fan forced.
Roll out a bit of the dough on a floured surface, and I usually then cut out a piece with a glass, and then thin it out with your fingers, so that it fits the holes in the muffin pan, and goes up the edges as well.
Fill all 12 holes with the dough, and bake this for about 10 minutes. Then allow it to cool a bit.
While it is cooling, take your pre-prepared lime curd out of the fridge.
Place the yogurt and lime curd in a bowl and gently stir until they are nicely combined.
When the pastry cases are a bit cooler, just spoon this lime mixture into them.
Add the defrosted raspberries on top, and put them in the fridge for a short time.
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