The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26598/lime-and-strawberry-tarts

LifestyleFOOD.com.au

These dairy-free fruit tarts bring together limes and strawberries with a coconut custard.

Ingredients

  • Pie crust

  • 260g biscuit flour

  • 1 tsp salt

  • 1 vegetable shortening- cold- can substitute lard

  • 1 egg and 1 yolk

  • 2 tbsp cold water

  • 1 tbsp caster sugar

  • 1 tbsp white vinegar

  • Lime custard filling

  • 7 egg yolks

  • 1 tbsp cornflour

  • 3/4 cup caster sugar

  • 300ml canned coconut cream

  • 100ml full fat coconut milk

  • 2 vanilla beans

  • 5 tbsp fresh lime juice

  • Zest of 3 limes

  • Glaze

  • 1 tbsp cornflour

  • 1/4 cup white sugar

  • 1/2 cup water

  • 1/2 cup fresh orange juice

  • 2 tbsp fresh lime juice

  • 1/2 tsp lime zest

  • 300g fresh strawberries

Method

  • 1.

    For the pastry, cut the shortening into the dry ingredients using a pastry blender, or large whisk.

  • 2.

    Whisk the egg, water and vinegar together, then fold the mix into the dough, knead gently to bring to a nearly smooth ball, wrap and let rest in the fridge for 15 minutes.

  • 3.

    Roll out between two sheets of baking paper. Line 8x10cm tart pans, place some baking paper on the dough and weight the middles down with split peas or baking stones.

  • 4.

    Bake at 190°C for 11 minutes, remove the weighted baking paper and bake for a further 5-10 minutes or until they are lightly golden and cooked through.

  • 5.

    Once they have some colour remove from the oven, fill with the custard and bake a further 10-15 minutes at 160°C. Let the tarts cool. Top with sliced strawberries and paint with the glaze.

  • 6.

    For the glaze, mix all ingredients together in small pot, bring to a boil, simmer for 1 minute, set aside to cool completely then paint thickly over the fruit on top of the tarts.

  • 7.

    For the filling, mix all together, cook over a gentle heat in a medium sized pot whisking constantly until the mixture thickens, pour into the blind baked tart shells, bake for 10-15 mins at 160°C. Set aside to cool completely before removing the tarts from the tins.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 274kj
  • Fat Total 11g
  • Saturated Fat 8g
  • Protein 5g
  • Carbohydrate 39g
  • Sugar 17g
  • Sodium 186mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

This recipe has not been edited or tested by the Bake Off Food Department.

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