Lime Tart
Lime Tart
A refreshing, low-sugar lime tart with a spelt pastry shell and tangy lime curd — a family favourite dessert.
Servings
7
Prep time
Cook time
Recipe
Ingredients
- 150g wholemeal spelt fl our
- Pinch sea salt
- 1 ½ tbsp coconut sugar or rapadura sugar
- 60g butter, chilled & diced
- 1–2 tbsp cold water (approx.)
- 170mL rice-malt syrup
- 4 free-range or organic eggs
- 270mL cream or coconut cream
- 125mL fresh lime juice
- 2 tbsp lime zest (from approx. 2 limes)
- 1 tsp icing sugar (optional)
- 1 cup fresh berries (optional)
Method
- Preheat the oven to 180°C (fan-forced).
- In a food processor or large bowl mix the fl our, sea salt and sugar until combined.
- Add the butter and process until it comes together in a coarse crumb (you can also do this by hand by rubbing the butter into the flour mix).
- Add the water and process until the dough starts to come together. Then gently knead it for 1 min (to just bring it together, don’t overwork it).
- Add extra water if necessary teaspoon by teaspoon until it is the proper consistency. The dough should easily come together in a fi rm, slightly sticky ball (but not stick to your hands or the bowl).
- Roll into a ball and wrap in parchment (baking) paper. Rest in the fridge for at least 30 mins.
- Roll the pastry between two pieces of baking paper. Remove the top layer and invert the pastry into a tart tin or spring-form cake tin. Top with baking paper and pastry weights, then blind bake for 15 mins.
- To make the filling, blend the rice-malt syrup, eggs, cream (or coconut cream), lime juice and zest together in a blender or food processor (or beat by hand) until well combined.
- Once the pastry has baked, remove the baking paper and pastry weights. Carefully pour the lime curd into the pastry shell and bake for 15 mins or until the curd is starting to puff up and set in the middle (it will fi rm up more as it cools).
- Once cooked, allow to cool before removing from the pan and placing in the fridge to firm up further.
- Dust with icing sugar and top with berries if desired.
- Tip: Depending on the depth of your tart shell, you may have a little leftover fi lling. If so, place it into little ramekins and bake alongside the tart to make delicious lime curd pots.
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