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Lime and Berries Tart

Who doesn't fancy a slice of delicious tangy and fruity tart? This mixed berry tart with lime is one of my all time favourite tart to make. It is not overly sweet and is packed with mouthful of fresh berries and a little burst of lime surprise with the lime segments sprinkled on top. Almost feels like a fruit salad in a tart case maybe because it sort of is!!

Check out my post on "Baked Lemon Tart" recipes.



Tools: 20 cm removable base tart ring, rolling pin

Lime Sweet Short Crust

Icing Sugar 90 g

Unsalted Butter 113 g

Salt 1/2 teaspoon

Vanilla paste 1 1/2 teaspoon

Lime Zest 1 Lime

Yolks 60 g / 3 yolks

Plain Flour 225 g


1. Place the cold but pliable unsalted butter, sifted icing sugar, salt, vanilla paste and lime zest in a stand mixer bowl with a paddle attachment.

2. Cream the mix together until well incorporated. Do not over mix or aerate.

3. Gradually add in the egg yolks one at a time until well combined.

4. Add the plain flour and mix until the ingredients just come together. Do not overmix.

5. Transfer the short crust pastry on the bench and working with your hands, gently press the dough together until smooth, slightly flatten and wrap with cling film.

6. Store in the fridge for at least 2 hours or overnight to rest.

7. When the pastry have rested, bring the dough back to room temperature or until it is soft enough to roll out. Do not let it softened too much though, otherwise it can be quite difficult to work with.

8. Roll the dough to roughly around 0.3 -0.5 cm in thickness or wide enough to fit in to the tart ring with some excess .

9. Line the pastry in to the tart ring leaving the excess (do not trim the excess yet). Place the lined tart back in to the fridge for at least 30 minutes for second rest.

10. Remove the pastry from the fridge, trim off the excess and dock the base with a fork and line the top with soft baking paper and fill the cavity with rice/baking beans. Preheat the oven to 170ºC and par bake the pastry shells for 12 to 15, remove the beans and papers and bake for a few more minutes. The pastry should be a pale brown in colour. You do not want to have too much colour at this point for you will be baking the tart shells again with the almond fillings.


Almond Fillings

Unsalted Butter 40 g

Almondmeal 40 g

Icing Sugar 40 g

Egg 50 g

Full Cream 35 g

Vanilla Bean paste 1 teaspoon

Strawberries sliced Qs


1. Place softened unsalted butter and icing sugar in a stand mixer bowl with a paddle attachment and cream until smooth. Do not incorporate too much air.

2. Mix in almondmeal and corn flour then gradually mix in the eggs.

3. Add the cream last. The mix will be quite runny at this point.

4. Set the filling aside in the fridge until ready to use.

5. When the tart have been par-baked and is cooled, pipe the cooled almond filling half way inside the tart shells.

6. Preheat oven to 170ºC for 15 minutes or when the filling looks semi set, remove the tart from the oven and pressed down the sliced strawberries on top. Return the tarts in to the oven and bake for another 15 to 20 minutes or until the filling is no longer wobbly. Time of baking may vary for different ovens.

7. Remove tart from oven and leave to cool.


Diplomat Creme

Full cream milk 200 g

Egg yolks 40 g

Castor Sugar 50 g

Corn Flour 15 g

Unsalted Butter 15 g

Vanilla bean 1 pod

Cream 35% 100 g

(Soft Whip)


1. Place milk in a saucepan and bring to a mere simmer.

2. Meanwhile, place yolks, castor sugar, corn flour and vanilla in a bowl and whisk to combine.

3. When the milk have come to a simmer, gradually stream on to the egg mix while whisking to combine.

4. Transfer the anglaise back into the pot over medium heat and cook while continuously whisking until it reaches 82ºC.

5. Transfer the Crème Pâtissière into a clean bowl with cling film touching the surface and leave to cool.

6. When the Crème Pâtissière have cooled, whisk to smooth, then whisk the cream to soft peak and combine the two together.

7. Spread the diplomat cream into the tart and on top of the almond cream. Place the tart back in to the fridge for the custard to set slightly before topping off with fresh fruits.


For the fruit Toppings




Lime Segment

Marshmallows (Optional) - to learn how to make your own fruit marshmallow, go to my post of "Cassis Guimauve"

Chocolate Decorations (Optional)

Snow sugar (Optional)

Toss the berries in "Neutral Glaze" slightly diluted with water. Alternatively, use apricot jam gently heated with some water for easy application. Decorate.


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