Lime and Berry Tarts

Time: 30 min

Serves: 6

12 Sweet short crust pastry shells
Fresh raspberries or strawberries
1/4 cup red currant jelly

Lime Curd:
Grated zest 4 lemons
200 ml lime juice (4-6 limes)
3/4 cup caster sugar
4 eggs
4 egg yolks
180 grams butter, cut into pieces

Put all the ingredients in a heavy based saucepan, leaving out half the butter. Place over a medium heat and using a hand whisk, beat constantly while you cook the curd. Once the curd reaches boiling point – large bubbles will form. Continue whisking for a further minute. Remove from the heat; add the remaining butter and whisk until it has melted.
Place in a plastic container – or hot sterilised jars. Cool and chill for 6 hours before using.

Spoon lime curd into the cooked pastry cases
Top with berries.
Glaze with heated red currant jelly.

• Winter

• Cinnamon Oysters
• Kefta Meatballs with Tomato and Egg
• Spinach and Chickpea Frittata
• Scotch Eggs

• Spring

• Spinach Roulade filled with Asparagus and Eggs
• Scrambled Eggs on Ciabatta with Asparagus
• Pizza with Eggs
• Lime and Berry Tarts

• Summer

• Crème Patisserie
• Smoked Fish Cakes with Poached Eggs
• Jersey Benny Crostini with Egg and Basil Pesto
• Cherry Clafoutis

• Autumn

• Whole Orange Syrup Cake
• Potato Rosti
• Poached Pears in Red Wine and Pistachio Tart with Chocolate Sauce