These tartlets happen to be one of my favourites because of the combination of flavours in them but also because I love the caky/shortbread texture of the Sablé breton base.
I have previously posted a similar recipe with a normal lemon curd, this is where you can see it and basically follow the same recipe for the base. The only thing that will be different, and trust me, makes a biiiig difference, is the lime going in instead of lemon for the curd and the white chocolate replacing the butter.
|The “berry” tray with berry cream barquettes and today’s recipe of lime and white chocolate curd|
Lime, raspberry and white chocolate seem to be a heavenly combination. It just works perfectly. My only regret is that I should have put a proper dose of the curd between the fruits and the base…In any case, I compensated by serving it with a berry coulis (made of cassis, raspberry and strawberry with a 1/3 of their weight in sugar).
Makes 12 mini-tarts (6.5 cm ring)
Prep: 15 min – Cooling time: 2 hrs – Baking: 20 min
Sablé breton base
- See recipe here
White chocolate and lime curd
- 125g of lime juice
- zest of 2 limes
- 40g of fine sugar
- 2 eggs (medium)
- 140g of good white chocolate couverture.
- 50g of white chocolate
- 250 g of fresh raspberries (you can replace with other berries)
- Lime zest
- Icing sugar
- Sugar balls (in green colour)
- Caramel decoration (see at the bottom of the post)
Make the base of the tarts following the recipe and method mentioned here and set aside to cool. I made them 24 hours ahead and kept them in an airtight container.
Melt the chocolate in a bain-marie and set aside while you mix the rest of the ingredients.
Beat the eggs, sugar until frothy and combined. Add in the lemon juice and zest. Whisk properly and transfer to a heavy saucepan.
Over medium heat, keep stiring while the mix is curdling. Once done, take of the heat and stir in the white chocolate.
Pass the curd through a sieve.Transfer to a cold bowl and set aside to cool, covered with a cling-film “au contact”.
Assembly and decoration
For each sable breton base, cover with a fine layer of melted white chocolate. This step is optional but keeps the base “dry” especially if you use berries/fruits with a high level of liquid. But it also reminds that we have white chocolate as a main ingredient here.
Now go in with a proper tablespoon of lime curd (I didn’t want to put more than a teaspoon but I regretted it after).
Place the raspberries (or another fruit such as strawberries, blackberries, blueberries, peaches, apricots..) in a nice pattern.
At this stage, you make keep the tarts refrigerated, properly covered.
I leave the finishing to you at this point but whatever you do from the options I presented to you HAS to be done just before serving or at least not before refrigeration the tarts. The caramel dome or the icing my be damaged.
How to make caramel decoration
Simple melt sugar ina heavy saucepan until you get a nice brown caramel. Wait 30 seconds until it cools down and holds a bit (not too runny).
Dip a fork in the caramel and start making patterns on the bottom side of a silicon mold such as the one shown here or just cover small bowls with aluminium foil and proceed the same way..
Leave the caramel to set for 30 seconds and break the domes or keep them the way they are and decorate.