Pistachio pastry is filled with lime curd and then topped with meringue. These mini tartlets are picture perfect, the ideal way to round off a dinner party meal.
Preparation Notes: plus chilling
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Yields:
6
Prep Time:
50 mins
Cook Time:
40 mins
Total Time:
1 hr 30 mins
Cal/Serv:
580
Ingredients
For the pastry
50g
(2oz) pistachios
125g
(4oz) plain flour, sifted, plus extra to dust
75g
(3oz) unsalted butter, chilled and cut into cubes
50g
(2oz) golden icing sugar
2
medium eggs
For the filling
4
medium eggs
Grated zest and juice of 5 limes around 150 ml (¼ pint) juice
200g
(7oz) golden caster sugar
142ml
carton double cream
Directions
Step 1
Grease and flour six 8.5x2.5cm (3¼x1in) tartlet tins. To make the pastry, whiz the pistachios in a food processor for 30sec. Add flour, a pinch of salt and the butter and pulse until the mixture resembles breadcrumbs. Add the icing sugar and pulse to mix. Separate the eggs, put one egg white to one side for the meringue and freeze the other for future use. Add the yolks to the mixture and pulse until it just holds together.
Step 2
Turn the dough on to a lightly floured surface and knead gently to bring the mixture together.
Step 3
Roll out pastry and use to line the tins, pressing well into the edges. Trim off excess pastry. Cover with clingfilm and chill for 30min. Preheat the oven to 190°C (170°C fan) mark 5.
Step 4
Put the tins on a baking sheet, line with greaseproof paper and fill with baking beans. Bake for 10min. Remove the paper and beans and bake for a further 10-12min until just cooked.
Step 5
Meanwhile, make the filling: separate three of the eggs and freeze the whites for future use. Put the remaining egg and the three yolks into a small pan, add the lime zest and juice, 150g (5oz) caster sugar and the cream. Cook over a medium heat for 5min, stirring regularly, until the custard has thickened and is smooth. Pour the filling into a large bowl and allow to cool.
Step 6
Preheat the oven to 180°C (160°C fan) mark 4. Spoon the lime filling into the pastry cases. Put the one reserved egg white into a bowl and whisk until it stands in stiff peaks. Add the remaining sugar a little at a time and continue to beat until the mixture is stiff and shiny. Put into a piping bag fitted with a round 1cm (½in) nozzle and pipe around the edge of the tarts. Bake tarts for 10min or until the meringue is firm to touch. Serve warm or cold.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
