The season of Spring ushers in the start of warmer days, thankfully longer, days\u2026 and what better way to embrace the 1 September than with something zingy and fresh\u2026 a perfect Spring dessert. With a well-documented adoration for all things citrus Isla Rechner of Isla\u2019s created these mouth-watering lime curd tarts that aren\u2019t cloyingly sweet and pair well with their meringue and raspberry toppings\u2026 it\u2019s a burst of freshness encased in a buttery pastry shell. Yes please!<\/p>\n
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Lime meringue tarts Sweet pastry<\/strong>:\u00a0375g cake flour, 115g caster sugar, 260g butter,\u00a01 egg<\/p>\n Preheat your oven to 160 degrees. Mix the sugar and caster sugar in a medium bowl. Rub in the butter. Then add the egg. Mix until your form a dough. Chill the dough for 30 minutes. Roll the pastry out to a thickness of 3mm. Cut out 8cm rounds and line 6 tart tins making sure you have lined. You will have leftover pastry, but it can be cling filmed and stored in the fridge for a few days or popped in the freezer for a month. Line the tart tins with baking paper and baking beans (rice can also work if you do not have ceramic baking beans) and bake for 18 minutes. Take the tarts out of the oven and remove the baking beans. Place back in the oven for a few minutes. You want the tart shells to be lightly golden.<\/p>\n
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\nMakes 6 small tarts<\/em><\/p>\n