Lime Curd Tartlets

Lime Curd Tartlets

Lime Curd Tartlets
This is really my version of Key Lime Pie of which I am a reluctant consumer.... 

This is a pretty easy recipe, but the flavours are strong and tasty.
The filling and the base incorporate lime zest and the soft limey filling is not overly sweet - be warned though there is condensed milk involved!

Lime Curd TartletsFor the base:
250 grams unsalted butter
200 grams plain biscuits
150 grams ginger biscuits
1 teaspoon ground ginger
1/2 teaspoon nutmeg
zest of a lime
pinch of star anise (optional)

For the filing:
1 can condensed milk
5 limes, juice and zest (reserve the zest of 1 lime to serve)
3 egg yoks
1 vanilla pod, seeds scraped out
pinch of salt

Cream to serve

To make the base: 

Crush the biscuits with a mortar and pestle, a rolling pin or in a food processor.
Melt the butter with the spices and lime zest (either in the microwave or on the stove top) and pour over the crushed biscuits.  Stir together, gently crushing the biscuits against the side of the bowl until the mix is homogenous and the flavourings dispersed. 

Line a muffin or patty-pan cake tray with baking cups - just plain ones as they need to be removed before serving.
Press about a teaspoon of the biscuit mix into the patty pans, pressing the mix firmly against the side of the tins.  Refrigerate until firm.

To make the filling:

Warm the condensed milk with the vanilla over a low heat stirring constantly until it just starts to bubble - watch carefully as it can catch and burn very quickly.
As soon as the mix starts to bubble, remove from the heat and add the salt, then whisk in the lime juice and zest.  Do not be alarmed, the mix will thicken.
As the mix starts to cool add the yolks one and at time, whisking well to avoid scrambled eggs!  Return to the heat until it returns to a low bubble then pour into a plastic container and immediately refrigerate.  Cool until the mix just stats to set, and is cool.

When the patty pan bases are chilled, remove the paper lining cups and place shells on a presentation plate.  Add about a tablespoon of the lime filling mix to each of the patty pans, filling almost to the top of the shell.
Return to the fridge and chill until set (or overnight).

When ready to serve, pipe a little cream onto the top of the tarts and finish with a little lime zest.