Lime & Coconut Tarts
- 435g Carême Vanilla Bean Sweet Shortcrust Pastry (pink packet), defrosted
- Zest of 2 limes + extra for garnish
- 75ml lime juice (2 – 3 limes depending on how juicy they are)
- 100g caster sugar
- 1 egg
- 3 egg yolks
- 100ml coconut cream
- 100ml crème fraiche
- 2 tablespoons coconut flakes and lime zest
Click the +/- symbols or step heading to open or close the recipe steps
Step 1 - click here to display
Preheat oven to 180c fan-forced (200c non-fan). Tear off 4 strips of baking paper 12cm wide, cut each strip into 3 equal pieces.
Unroll sheet of pastry, using a 9cm pastry cutter cut 12 circles, if you re-roll the trim you will get another 2 to 3 circles.
Step 2 - click here to display
Depending on how many tart shells you have you might have to work in two batches, if so place half the pastry circles in the fridge while you make the first batch.
Line each tart shell with the pastry, gently push the pastry into each tin, don’t push too hard against the sides. Place shells on a baking tray; line each one with the squares of baking paper and fill with baking weights or chickpeas (avoid rice). Pop in the oven for 15 minutes then remove and lift out weights and baking paper, return to oven for a further 5 minutes until golden.
Remove and set to one side while you make the custard. Reduce oven temperature to 160c fan-forced (180c non-fan).
Step 3 - click here to display
Whisk together the zest, lime juice, caster sugar and eggs. Combine coconut cream and crème fraiche and add to the lime mix. Transfer to a pouring jug for ease of adding to tarts.
Step 4 - click here to display
Pour the custard mixture into each tart shell, bake at 160C fan forced (180C non-fan) for 15 minutes. Remove from oven and leave to cool for 15 minutes before removing from tart shells.
To serve top each one with flakes of coconut and lime zest, finished with a dusting of icing sugar.