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- 4-6 x finely grated zest of two limes
- 3 x limes
- 1 x eggs, lightly beaten
- 125 x caster sugar
- 6 x small pastry shells (bought or home made)
- 1/2 cup sifted icing sugar
- 1/2 cup sour cream
- 250 g softened and chopped cream cheese
- 1 tspn white rum
First to make the lime curd to top the tarts:
Place all ingredients into a heatproof bowl. Place bowl over simmering water (make sure the bowl doesn’t touch the water). Stir continuously until the ingredients are combined (once ingredients are combined you can add food colouring if you’re using it), then continue stirring for 15-20 minutes or until the mixture has thickened enough to coat the back of a spoon. Strain into a sterilised jar and seal. Anything that you don’t use for the macarons will keep in the fridge for up to a week.
Now the tarts:
Using an electric mixer, beat together icing sugar, sour cream, cream cheese and rum until smooth. Then fill the pastry cases with the cream and put about a teaspoon full of curd on top in the centre of the tart. Then using the back of a spoon, spread it evenly out towards the edges. Once done, pop in the fridge for a couple of hours to set.
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