kaffir lime curd tart

We developed this recipe as a bit of a twist on the classic lemon curd tart. To do this, we used kaffir lime leaves to not only bring out a deeper flavour note but also that maximum lime zing. Kaffir lime leaves are undoubtedly one of our favourite ingredients. They bring such a complex and intense lime aroma to anything, add them to curries and sauces or infuse syrups with them - bang! Instant citrus hit. 


For the tart shell: 
225 g plain flour
100 g butter, cut into cubes and chilled
pinch of salt

For the kaffir lime leaf curd: 
200 g caster sugar
5 eggs
150 ml lime juice
1 tsp salt
5 fresh kaffir lime leaves, chopped
the zest of 3 limes
100 g butter, cut into cubes and chilled

To serve: 
summer berries (we used fresh currants) 


1. First, make the tart shell. Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs, make sure not to overwork the mixture.

2. Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. When you're happy with how the dough has come together, wrap in cling film and chill for around 30 minutes. 

3. Roll out the pastry on a lightly floured surface to about the thickness of a 2 euro coin, then lift into a 20 cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and chill for a further 30 minutes. 

4. Heat the oven to 160°C / 140°C fan / gas mark 3. Line the tart with foil or baking parchment and fill with rice, dried beans or baking beads (if you have them). Bake for 15 minutes, then remove the tart tin from the oven, discard the foil, and bake for another 20 to 25 minutes until golden and biscuit-like. Remove the tin from oven and allow to cool to room temperature.

5. To make the curd: Whisk together the sugar and eggs in a medium-sized heavy bottomed saucepan. Add the lime juice, salt, and kaffir lime leaves and whisk until smooth. Place the saucepan over medium heat and cook, whisking continuously, until the mixture is creamy and thick enough to coat the back of a wooden spoon, this should take about 10 minutes.

6. Whisk in the cold butter, a few cubes at a time, until smooth. Pour the mixture through a fine sieve into a large bowl, then stir through the lime zest.

7. Fill the tart shell with the warm lime curd, then allow to set at room temperature. Decorate with summer berries of your choice!