These tarts are rustic and delicious. The tang of the sliced lime contrasting with the sweet, citrus centre and delicate pastry.
A little disclaimer – Although I adore healthy and whole food and will often post light and healthy recipes, I make no secret of the fact I also love sweet treats rich in buttery goodness. If you are at all put off by butter or sugar I recommend you turn away now. Try the spring flower salad instead. But if you are ready for some rustic, farm fresh, buttery tarts – read on.
You will need:
For the Pastry:
For the Filling:
Juice of 5 limes
Zest of 2 limes
1 lime thinly sliced
Prepare a 12 hole muffin tray with paper cases and preheat the oven at 180 degrees.
Combine the pastry ingredients in a food processor until it comes together and forms a ball. If necessary add a couple of tablespoons of chilled water to help the pastry combine.
Wrap in a silicone mat or plastic wrap and refrigerate for an hour.
Meanwhile combine the sugar, grated zest, eggs and lime juice. Add the slightly cooled, melted butter slowly in a thin stream, stirring often. I use a food processor for this process and add the butter slowly while blending on medium speed.
Roll out walnut size pieces of the dough into a circle and gently line each paper patty case with the pastry.
Fill each case with the lime and egg mixture. Place a very thin slice of lime on top of each tart.
Bake for 15min at 180 degrees.