-
Sift the flour and a pinch of salt
into a large bowl, make a well in the centre and add the butter, egg
yolk and icing sugar.
-
Work together the butter, yolk and
sugar with your fingertips, then slowly incorporate the flour.
-
You may need to add 1-2 tbsp iced
water.
-
Bring together into a ball, flatten
slightly, wrap in plastic wrap and refrigerate for 30 minutes.
-
To make the lime curd, put the lime
rind, juice, butter and sugar in a small saucepan.
-
Stir over low heat until the butter
has melted and the sugar has dissolved.
-
Cool slightly, then whisk in the eggs.
-
Heat again over very low heat,
stirring constantly, for 2-3 minutes or until the mixture thickens.
-
Preheat the oven to 350F Gas 4,
lightly grease six 7cm fluted tart tins.
-
Roll the dough out between two sheets
of baking paper to about 3mm thick.
-
Cut out six rounds with an 8cm biscuit
cutter and lightly press into the tins, cutting off any excess.
-
Prick the pastry with a fork and bake
for 10-12 minutes, or until golden on the edges.
-
Cool slightly in the tins, then
transfer to a wire rack.
-
Divide the lime curd among the
tartlets, then dust with icing sugar.
-
Serve with cream and fruit, if
desired.