Quick & Easy

Lime curd tart

Using lime curd for the filling of this tangy tart means you only have to bake the pie case, the rest is just a matter of setting.
lime curd tart



1.Make sweet pastry. Process flour, sugar, coconut and butter until crumbly; add enough of the water to make ingredients come together. Knead dough gently on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.
2.Grease 24cm (9½-inch) round loose-based fluted flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Ease pastry into tin, press into base and side; trim edge, prick base with fork. Cover; refrigerate 30 minutes.
3.Preheat oven to 200°C/400°F.
4.Place tin on oven tray; cover pastry with baking paper, fill with dried beans or uncooked rice. Bake 15 minutes; remove paper and beans carefully from pastry case. Bake about 10 minutes; cool.
5.Meanwhile, stir eggs, yolks, rind, juice, sugar and butter in medium saucepan over medium heat, without boiling, 15 minutes or until mixture coats the back of a spoon. Strain curd through sieve into medium bowl; stand 10 minutes.
6.Pour lime curd into pastry case; refrigerate 2 hours. Serve tart sprinkled with coconut.

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