Summer Fruit Tarts with Lime Custard

22 Jan

We were invited to Fi & Jesse’s over the weekend for a ‘pot luck’ dinner. (A ‘pot luck’ is a gathering of friends and everyone brings a secret/surprise dish to the party. Therefore, making it a pot-luck.) As I was browsing through all my favourite food blogs looking for an exciting dish to take to the dinner… I found this amazing recipe which I modified a little. It was a hit at the pot luck and it has inspired me to start my own flog. So here’s to the start of a tantalising adventure for all our tastebuds. :0)

Inspired by http://www.latartinegourmande.com/

Makes 35 tarts

tart1.JPG

Ingredients: For the pastry crust

  • 150 grams plain flour
  • 30 grams almond flour
  • 45 grams caster sugar
  • pinch of salt
  • 100 grams butter
  • 1 egg

Ingredients: For the lime custard

  • 1tsp lime zest
  • 1/4 cup lime juice
  • 100 grams butter
  • 2 eggs
  • 3/4 cup caster sugar
  • 1/4 tsp gelatine

Ingredients: For decorating

  • summer fruits (berries, lychees, pomegranate)
  • melted dark chocolate

Method:

  1. Beat butter using the hook attachment of an electric beater, then add the plain flour, almond flour, sugar and salt and beat till mixture is crumbly.
  2. Crack egg into the mixture and combine to make the dough. *Do not overbeat the mixture.
  3. Roll mixture into a ball and wrap in cling wrap. Refrigerate for at least an hour.
  4. In the menatime, we can prepare the lime custard.
  5. Put the lime zest, lime juice, butter, eggs and sugar in a heat resistant bowl and place over the top of a pot of boiling water.
  6. Stir for 5 mins, then add the gelatine to the mixture.
  7. Stir for about 10mins till mixture begins to thicken.
  8. Remove from heat and allow the custard to cool.
  9. Preheat oven to 180 degrees.
  10. Roll out the pastry crust mixture and cut out small rounds using a round cookie cutter.
  11. Use your thumbs to spread the cut out rounds on some mini crust moulds. *Grease the moulds with some oil to prevent sticking.
  12. Bake the pastry crust blind for 10 mins. *This means placing some weight on the pastry i.e beans or rice.
  13. Remove from the oven and allow the crusts to cool on a cooling rack. Remove the weight from the pastry crust.
  14. img_0713.JPG
  15. When the crust has cooled down, dip the top edges of the crust into the melted dark chocolate and put aside. Wait till the chocolate hardens on the pastry crust.
  16. Place a teaspoon of the cooled lime custard into the pastry crust and top with your summer fruits.
  17. When ready to serve, sprinkle some icing sugar (using a small sieve) on the top of the tarts.

tart2.jpg

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3 Responses to “Summer Fruit Tarts with Lime Custard”

  1. Amanda February 8, 2007 at 5:43 PM #

    Carrot Cake

    2 Cups Flour
    2 Cups Brown Sugar
    1 tsp Baking Soda
    1 tsp Salt
    2 tsp Cinnamon
    4 Eggs
    1 Cup Cooking Oil
    1 Cup Grated Carrots
    1/2 Cup Walnuts

    Mix flour, brown sugar, baking soda, salt, cinnamon and carrots. Beat eggs and cooking oil until creamy then combine with flour mix. Bake at 175 degrees celsius for 45 min or until done.

    ICING
    4 Tbs Butter
    2/3 Cup Cream Cheese
    2 Cups Icing Sugar
    1 tsp Vanila

    Blend till creamy.

  2. Amanda February 8, 2007 at 5:50 PM #

    Yummy Choc Chip Cookies

    1 250g block Butter
    3/4 Cup Sugar
    3/4 Cup Brown sugar
    2 Eggs
    2 tsp Vanilla
    1 tsp Baking Powder
    1 1/2 tsp Salt
    2 1/4 Cups Flour
    3/4 Cup Chopped Pecans
    1 bag Dark Choc Chips

    Beat butter and sugars together. Add eggs and vanilla.
    Gradually add flour, salt, baking powder.
    Stir in chocolate chips and nuts.
    Chill.
    Roll into small balls and flatten in palm.
    Placed on greased cookie sheet.
    Bake for about 10 mins at 180 degrees.

  3. Amanda February 8, 2007 at 6:04 PM #

    Mini Passionfruit Almond Cakes with Lime Curd (YUM!)

    CAKES

    1/3 Cup (60g) Ground Almonds
    2 tbs Plain Flour
    100g Icing Sugar
    1 tsp finely grated lime rind
    Pulp from 1 passionfruit
    120g unsalted butter, melted
    2 Eggs
    2 tbs Lime Juice

    Preheat the oven to 170 degrees celsius.
    Lightly grease 8 30 ml patty tins (I just use a muffin tray)
    Mix together ground almonds, flour, 60g icing sugar, lime rind, passionfruit pulp and half the butter.
    Place egg whites in a clean dry bowl and beat to soft peaks.
    Gently fold into the almond mixture.
    Spoon into patty tins and bake for 10-15mins or until cakes are puffed and golden.

    LIME CURD

    Place remaining butter (60g), icing sugar and lime juice into a pan.
    Heat to simmer, stirring till sugar has dissolved.
    Remove from heat and cool slightly, then whisk in reserved egg yolk.
    Return to low heat stirring for 5 mins till thickened. Do not boil.

    Leave the cakes to stand in the tins for 5 mins before gently removing.

    Drizzle Lime curd over.

    Serve with ice cream. mmmmm….

    OR with your leftovers, allow lime curd to cool and spread over cakes like icing.

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