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Makrut key lime tarts recipe
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Prep Time:
50 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Indulge in irresistible tropical fruit tarts, ideal for summertime gatherings.
Ingredients:
  • 225g plain flour
  • 50g icing sugar
  • 125g cold unsalted butter, chopped
  • Zest and juice of 4 limes, plus 2 tsp extra zest
  • 2 makrut lime leaves, finely shredded
  • 4 egg yolks, plus 2 extra eggwhites
  • 395g can condensed milk
  • 150ml pure (thin) cream
  • 110g caster sugar
  • Sliced mango, to serve
  • Coconut cream (optional), to serve
Instructions:
  • Prepare 6 x 10cm loose-bottomed tart pans by greasing them. Using a food processor, blend flour and icing sugar until smooth. Add butter, additional lime zest, and half of the makrut lime, then blend until fine crumbs form.
  • Combine 1 egg yolk and 2 tablespoons chilled water in a food processor until a smooth ball forms. Wrap the dough in plastic and refrigerate for 30 minutes. Roll out on a floured surface, line pans, then chill for 15 minutes before using.
  • Preheat the oven to 180C. Line tart cases with baking paper and fill with baking weights or rice. Bake for 10 minutes, or until lightly golden.
  • In a bowl, combine condensed milk, cream, remaining lime zest, lime juice, and remaining yolks until smooth. Pour mixture into tart cases. Bake for 15 minutes or until lightly set.
  • In a clean bowl, whisk egg whites until soft peaks form. Gradually add caster sugar, whisking until stiff peaks form. Spread onto the tarts and use a blowtorch to brown. Serve with mango, remaining makrut lime leaves, and coconut cream, if desired.

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