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Ginger lime tart recipe

Ginger lime tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts

The refreshing flavours of lime and ginger make this tart a delicious change from the norm. You can also use orange marmalade or ginger preserve instead of the lime, if desired.

Yorkshire, England, UK

7 people made this

IngredientsMakes: 1 (23cm) tart

  • 1 (23cm) pastry case
  • 4 limes
  • 2 whole eggs
  • 3 egg yolks
  • 225ml double cream
  • 100g caster sugar
  • 2 teaspoons ground ginger
  • 150g lime preserve

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. If it isn't already, blind-bake your pastry case: Line a 23cm tart tin with pastry, prick the bottom all over with a fork, cover with parchment and fill with dried beans. Bake at 180 C / Gas 4 for about 30 minutes, or till golden. Remove the beans and parchment and let the pastry case cool.
  2. For the tart, preheat the oven to 170 C / Gas 3.
  3. Zest one lime, then juice all of the limes.
  4. Combine the lime juice and zest with the eggs, egg yolks, cream, ginger and sugar. Whisk till well combined, then pour into cooled pastry case.
  5. Bake in the preheated oven for 45 minutes, or until set. Remove from oven and let cool slightly.
  6. Meanwhile, heat the lime preserve over low heat till melted. Remove from heat and let cool slightly.
  7. Top the still-warm tart with the warm lime preserve. Spread over the tart evenly. Allow to cool completely before slicing and serving.


Ginger lime tart

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Reviews & ratingsAverage global rating:(3)

Michael’s Mango, Lime & Ginger Tarts

Crisp, ginger pastry encases these rich mango-and-lime-flavoured custard tarts with a stylish fruit topping (alternatively, you can top with fresh fruit if you prefer). If you don’t have time to make your own mango purée, it’s readily available to buy in supermarkets.


For the pastry cases:

75g cold unsalted butter, diced

For the mango & lime custard:

finely grated zest of 1 unwaxed lime and 2 tbsp juice

For the ginger honeycomb:
For the sugared lime peel:
For the dark chocolate ganache:

150g 70% dark chocolate, finely chopped

For the mango gelée:
For the white chocolate soil:

25g white chocolate, finely chopped


You will need:

12cm-diameter tart tins (3cm deep) x 6

450g loaf tin, lined with foil

2 baking trays lined with baking paper

6 squares of baking paper, just larger than the tart cases

Small piping bag fitted with a small closed star nozzle.


Step 1
Make the pastry. In a large mixing bowl, rub the flour, ginger, salt and butter together with your fingertips, until it resembles fine breadcrumbs. Using a table knife, mix in the icing sugar. Add the egg yolks and 1 tablespoon of water, then use your hands to gather the dough into a ball. Flatten slightly, wrap in cling film and chill for 15 minutes.

Step 2
Meanwhile make the custard filling. Heat the cream and milk together in a medium pan over a medium heat to just below boiling point. In a medium mixing bowl, whisk together the eggs, yolk and sugar until combined. Gradually pour the hot milk mixture into the eggs, whisking continuously. Add the mango purée and lime juice and strain through a sieve into a large measuring jug. Stir in the lime zest and set aside.

Step 3
Turn out the pastry onto a work surface lightly dusted with icing sugar. Divide it into 6 equal pieces and roll each into a disc about 4mm thick. Line the tart tins with pastry, pressing the dough up the sides of each tin and trimming the tops level. Prick the base of each tart with a fork and place in the freezer for 15 minutes.

Step 4
Meanwhile make the honeycomb. Gently heat the sugar, ginger and syrup in a small pan over a very low heat until the sugar has dissolved, then simmer over a medium heat for about 4–5 minutes, until the mixture reaches 145°C/293°F on a sugar thermometer. Remove from the heat and stir in the bicarbonate of soda (take care – as the mixture will foam up), then immediately pour into the lined loaf tin. Leave to set for 30 minutes.

Step 5
Make the sugared lime peel. Using a sharp knife pare the peel from the lime, then cut it into fine shreds. Place the peel in a small bowl and cover with boiling water. Leave for 2 minutes, then drain in a sieve and shake dry. Transfer to a small bowl and cover with the caster sugar. Shake well, then remove from the bowl and set aside on a plate until needed.

Step 6
Heat the oven to 200°C/180°C fan/400°F/Gas 6 and place two baking trays into the oven. Scrunch each baking paper square, release and press each into one of the tart cases. Fill each with baking beans. Blind bake the cases for 12–15 minutes, until pale golden. Remove from the oven and remove the paper and beans.

Step 7
Beat the egg white in a small bowl until frothy and use this to brush the blind-baked pastry cases (make sure it goes into all the fork pricks). Return the cases to the oven for 5 minutes, until the glaze is set. Remove the tarts from the oven and reduce the temperature to 150°C/130°C fan/Gas 3. Pour the custard equally into the tart cases, then bake again for 25–30 minutes, or until the custard is set with a slight wobble in the centre. Set aside.

Step 8
To make the ganache, heat the double cream in a very small pan to a simmer. Remove from the heat, then add the chocolate. Leave for 5 minutes, then stir until the chocolate has melted and the ganache is completely smooth. Set aside to cool to a spreadable consistency, then place in the piping bag with closed star nozzle.

Step 9
To make the mango gelée, place the gelatine in a small bowl, cover with 4 tablespoons of water and leave for 5 minutes. Heat the mango purée and sugar in a small pan over a low heat until it begins to simmer. Remove from the heat, squeeze the water from the gelatine and stir into the mango mixture. Pour into the sandwich tin and freeze for 25 minutes, then transfer to the fridge until needed.

Step 10
For the white chocolate soil, heat the sugar with 2 tablespoons of water in a small pan over a medium heat, without stirring, until the sugar has dissolved, the syrup reaches 135°C/275°F on a sugar thermometer and the sides begin to colour a little. Remove from the heat and add the chopped chocolate. Stir quickly to crystallise, then leave to cool.

Step 11
Just before serving, decorate the tarts. For each tart: sprinkle the white chocolate soil in a strip just off-centre. Pipe a few stars of ganache on top. Break up the honeycomb into small shards and arrange on top with the sugared lime peel. Cut out small circles of gelée (a large round nozzle is good for this) and lift onto the tarts with a palette knife.

Tip: You can keep any remaining chocolate soil in an airtight container for up to 2 weeks and use it to sprinkle on desserts. Wrap the honeycomb tightly in cellophane and use it as a sweet snack. Chill any extra ganache until firm, then roll it into balls, dust in cocoa and eat as truffles.


For the sweet ginger pastry, sift the flour, icing sugar, ground ginger and salt into a large mixing bowl. Rub in the cubed butter until the mixture resembles breadcrumbs.

Mix the egg yolk into the water and add into the flour mixture, stirring with your hands until the mixture just comes together as a dough. Add olive oil if the dough is a little dry. Wrap the pastry in cling film and set aside in the fridge for 20-30 minutes.

Preheat the oven to 200C/400F/Gas 6.

Roll out the dough on a lightly floured surface to the thickness of a pound coin. Drape the dough over the rolling pin and use it to transfer the pastry to a 30cm/12in tart case. Press the pastry into the tin, ensuring there are no gaps in the corner. Allow the excess pastry to overhang the tin. Cover with clingfilm and chill for 20 minutes.

Prick the bottom of the pastry case with a fork. Line the case with baking paper and weigh it down with baking beans, rice or lentils. Bake blind for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes. Set aside to cool on a rack.

Reduce the oven temperature to 170C/325F/Gas 3.

For the lime filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest and egg yolks until the mixture thickens. Stir in the chopped stem ginger. Taste the filling, and fold in some icing sugar, if needed.

Pour mixture into the pie crust, smooth the top with a palette knife and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble or when the temperature in the centre has reached 70C when checked with a probe thermometer.

Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible.

Place the sugar in a heavy-based deep saucepan with six tablespoons water over a medium heat. Bring the mixture to the boil without stirring, brushing down any sugar crystals on the side of the pan with a wet pastry brush. Remove the syrup from the heat when it reaches 120C/248F (the firm ball stage).

In a free-standing mixer, whisk the egg whites until stiff peaks form when the whisk is removed. While whisking, pour the boiling syrup onto the egg whites in a thin, steady stream, being careful not to pour the syrup on to the whisk as it may splash onto your hands. Continue to whisk the egg whites until the mixture is stiff, shiny and stable.

Place the meringue into a piping bag fitted with a 1.5cm round nozzle.

Once the pie is chilled, sprinkle the reserved lime zest and grated chocolate over the top of the pie. Pipe the meringue around the edge of the pie in generous swirls. Using a cook’s blowtorch, gently caramelise the meringue so that the top is light golden-brown. Finish by placing the lime slices and mint sprigs on the meringue and dust over some icing sugar.

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This colourful Indian dish with a refreshing yoghurt sauce is great for vegetarians, or try serving to meat eaters with lightly spiced lamb

Ginger lime tart recipe - Recipes

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We are losing alarming quantities of our remaining healthy bio-active soil, yet it is upon this very stage all life on earth dances.

Some are fighting back – a revolution is brewing – just in time, regenerative farmers are focusing on soil health over destructive plowing and high chemical application.

Around us, a tragedy is unfolding forests, wilderness, marshes, corals, animals, fish, soil, and glaciers are disappearing faster and faster. We adjust because it's happening gradually. Gradually is before suddenly, softly before substantially, imperceptibly before entirely. The response of our wonderdull leaders is largely performative messaging when we need lasting change their "action" bleeds into the banal.

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Key Lime Pie (with Ginger Biscuit Crust)

If forced to choose I would probably pick something chocolatey as my all-time favourite dessert. Maybe a black forest gateau, or a chocolate torte. And I’d be wrong. Because when it comes to puddings, the one that holds the key to my heart is a zesty and sharp key lime pie .

There’s nothing better than the silky smooth lime filling, especially if it’s packed full of lime flavour, and light on the sweetness. And the recipe I’m sharing with you today is EVEN BETTER, thanks to the addition of a ginger biscuit crumb crust. Ginger and lime is my true valentine ?

Okay, let’s kick off with the buttery biscuit base. If you’ve been around here before then you’ll know that pastry is not really my area of expertise. I’ll dabble occasionally, but I’d much prefer to start every tart off with a cookie crumb crust instead. Blend up some ginger biscuits – I used McVities Ginger Nuts – and then add some melted butter. You’re going to be aiming for something that resembles wet sand, and no, you don’t need any extra sugar. Extra sugar is the nemesis of a good key lime pie!

I use the bottom of one of my measuring cups to press the buttery biscuits into the bottom of the tart tin, but you can use the end of a rolling pin or the flat bottom of a glass or mug. Or even your hands if you don’t mind getting a bit messy. You need to make sure everything’s compact and well pressed down to avoid it falling apart when you take it out of the tin.

As you can see from the photos, I used a rectangular tart tin for today’s key lime pie. This isn’t required – a 9 inch round tart tin will work just as well for this recipe. I’m just a sucker for rectangular desserts. I love a good angular shape – it’s the maths graduate in me.

Talking of angular shapes – those absolutely gorgeous octagonal dessert plates are my new favourite blog prop! Katie got them for me for my recent birthday (yep, I’m 30 now) and I’m ever so much in love. They are just the perfect size for a slice of pie or cake, so expect them to be popping up around here religiously in future!

Once you’ve baked and cooled the buttery biscuit base, it’s time to make that silky smooth filling. If you’ve never made a key lime pie then I’m sure you’re going to be surprised at how easy it is. There’s no custard-making involved, and no saucepans in sight. Just three basic ingredients – egg yolks, condensed milk, and some limes.

When it comes to limes, a true key lime pie is made with (you guessed it) – key limes. These are a special type of smaller lime that can be found in the Florida Keys, as well as other places around the world. And they are impossible to get hold of in the UK. The good news is that you can definitely just use good old regular limes instead, and you’ll never really notice the difference.

I used key lime juice in my pie, but that’s because I’ve just got back from my holidays in Florida, and I had the luxury of being able to bring a bottle of juice back with me. I used regular lime zest though, as I don’t think whole key limes would have made it back in one piece in my case.

Maybe I’m just weird, but the strangest thing to me about a key lime pie is that you have to bake it. The first time I ever made one I presumed that it would just need to chill and set in the fridge – how wrong I was! The filling is made with egg yolks, and to turn these into a thick custardy filling of course you’re going to need to add some heat. Duh. Once baked for 15 minutes, cool the pie down to room temperature, and then pop into the fridge to chill for a couple of hours before serving. No one wants a warm key lime pie!

To decorate, I piped little rosettes of whipped double cream on top, using a piping bag and a large closed star piping nozzle. The different sizes of rosettes were all created with the same tip – pipe more cream for larger rosettes and less cream for smaller ones. Nice and easy, and minimal washing up. Feel free to do something more intricate, or even just dollop the whipped cream on top and sprinkle with some lime zest if you’re not feeling very creative.

So that’s it! One of the easiest desserts around, and definitely the tastiest. Next time you’re having friends round for dinner be sure to pop one of these pies down in the middle of the table and watch as everyone can’t get enough.

Making ginger lime hummus

Why make your own hummus? Store bought hummus can be expensive, and we find the flavor in more inexpensive brands sometimes can be oversalted or too garlicky. But the real reason we do it: it’s fun! Every time we make it at home, I find myself enjoying it more because we made it with our own two hands.

Some of the ingredients in this ginger lime hummus recipe are pretty standard: chickpeas, garlic, salt, and tahini. What is tahini? Tahini is a paste made of sesame seeds, typically used in Middle Eastern or Mediterranean dishes. It’s purely sesame seeds and salt! Outside of hummus, tahini perfect for making creamy sauces for salads and Buddha bowls…and even cookies. If you have tahini left over from making this homemade hummus recipe, try our 13 Delicious & Healthy Tahini Recipes.

To these standard ingredients, this lime hummus has a few unique ingredients:

  • Lime juice is used instead of lemon
  • Fresh ginger root gives it a unique flavor
  • Soy sauce brings an added depth.

Want more recipes with ginger root? Go to Top Fresh Ginger Recipes.

Recipe Summary

  • 9 to 10 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus 1/2 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
  • 4 large egg yolks
  • Pinch salt
  • Slivered lime zest, for garnish (optional)

Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.

Cool completely at room temperature then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.

Cranberry Lime Curd Tart with Pecan Ginger Crust: A Festive Finale

Happy 2020! What a learning curve this last year has been! I am so happy to be launching my new 2020 project via this Cranberry Lime Curd Tart with my daughter, Ragan.

Partnering with her in the kitchen last year as we ventured into the realm of better health for our family was so gratifying that partnering with her now in my Thermomix business can only bring greater joy. See the evidence, above? Oh, my goodness!

The vibrant colour represents our passion for 2020.

The texture of this luscious cranberry curd is sublime: the substantial luxurious velvet offering countered with a light bright citrus sparkle.

I am so tickled with my ability to be able to develop this recipe for Thermomix® owners to enable such a festive finale so effortlessly, and with such consistency. That is the beauty of the most versatile kitchen appliance on the planet. Of course, I also provide instructions for those of you that do not own a Thermomix® but cannot promise effortlessness and consistency.

Cranberry Lime Curd Tart: The Cranberry Purée

The consistency of the purée is key to this recipe. This thick lush dollop of brilliant fuchsia purée presents a deeply delicious brightness of flavour proudly expressed with the vibrancy of colour equivalent to the vibrancy of flavour.

Fresh whenever possible frozen will work, as well. Cranberries are native to Canada&rsquos Atlantic provinces and are sometimes known as &ldquomarsh apples.&rdquo. Our aboriginal people have a long history of using them in their food in a variety of fresh, cooked, dried and preserved forms. Canada is the world&rsquos second-largest producer of the cranberry and I don&rsquot know a Canadian table that doesn&rsquot have a bowl of cranberry sauce beside their holiday turkey meals throughout the year.

The berries are cooked with water and sugar for 15 minutes at 100˚C on speed Soft, then puréed until glossy, smooth and translucent, as you can see, below. It was intentionally cooked until thick and gelatinous to provide a stable foundation for the curd.

I can think of so many other uses for this purée! Homemade ice cream or sorbet, a gelatine layer in a chocolate cake, fruit gelée treats gelée centres for a very special cake or dessert. Add it to whipped cream for a flavourful concoction!

On this day, it is the base for our Winter Holiday Tart!

Cranberry Lime Curd Tart: The Crust

Toasting pecans enhances the flavour and it is my hope there will be a nut roasting recipe on Cookidoo for the Thermomix® TM6 high heat mode, but currently, pecans must be toasted on the stovetop.

The crust can also be gluten-free simply by purchasing gluten-free ginger cookies and it is my goal to make a pecan ginger crust from scratch. That should not be too difficult with all of the great ginger cookie recipes I have in my recipe vault. It&rsquoll just be about finding the time to do it. Making everything from scratch is always my goal &ndash but this year, oh, my! I did not have the time to experiment with developing the crust recipe for this tart any further than this.

It&rsquos a very simple combination of toasted nuts, ginger cookies, butter and brown sugar.

Whiz it all up and pat the moist ingredients into the tart shell.

Above is the unbaked shell and below, the baked crust.

The crust is flavourful but tender. When removing the tart from the tin, the edges do tend to crumble a bit.

Cranberry Lime Curd Tart: The Curd

I find seeing the ingredients that go into a recipe gratifying as I&rsquom such a visual learner. Of course, with Thermomix® it is completely unnecessary to gather ingredients together pre-measured in this fashion, but it is always my practice when presenting a new recipe.

All into the mixing bowl, except for the butter for 6 minutes at 98˚C at speed 2. What could you do differently? After you taste this, you will have so many ideas. Though there is only 1 teaspoon of lime zest and only 1/2 cup or 115 grams of freshly squeezed lime juice, the lime flavour is assertive. As a lover of the fresh, bright citrus fragrance and flavour of lime, this was a very appealing addition, particularly with a winter berry like the cranberry. However, the personality of this curd could be altered considerably by using fresh orange juice in the place of lime. I found that using cranberry juice certainly presented a beautifully textured cranberry curd that was lovely, but it did lack the brightness the lime presents. What would you do differently?

Such a vibrant concoction needing only the unctuous addition of butter to be finished.

Through the hole in the lid of the mixing bowl set for 5 minutes at speed 2 without heat, the butter is dropped onto the blade, bit by bit until fully incorporated and to puréed into silky submission. Oh, my.

Video is not really in my wheelhouse, but I am forcing myself through this learning curve this year as it is long past due. I promise to improve, but either way, seeing the texture and process is always helpful.

Poured into the shell immediately upon completion, the tart sets in the refrigerator for a minimum of two hours before service.

At this point, it can also be covered well and kept up to two days in advance. One day is preferable if there will be leftovers, but two days will work well if there are eight guests. After three days, the curd is still delicious, but the crust becomes soggy.

Cranberry Lime Curd Tart: Sugaring the Berries

Oftentimes, the garnish is optional, but not this time. These sugared jewels not only add a noble finesse to the finished tart, but they add a zippy crunch that is quite delightful and unexpected to the taste experience.

Melt sugar in water to create a light and simple sugar syrup immerse the berries into it at low-simmer for barely a minute, then drip dry on a wire rack until set.

Meanwhile, mix the fragrant lime-zest with the sugar. Roll each berry in this mass when dried and set set aside in a bowl in the fridge until just prior to service.

Garnish with that added zest of lime for colour, fragrance and that bright &ldquofull of life&rdquo flavour that only lime manages to offer.

Cranberry Lime Curd Tart: Putting it all Together

Berries and lime crown the curd.

Remove the tart ring and place it on a pedestal, presenting the entire tart, for effect.

Slice and ensure that there are plenty of sugared berries on each plate.

Garnish with whipped cream, lime zest and a great big dollop of hostess-with-the-mostest warmth. Be prepared for your guests to linger longer into the evening lavishing within that rare sensual moment when one&rsquos irresistible desires are served onto a plate. Who wants to leave? No one. More, please.

Cranberry Lime Curd Tart: Video Tutorial

It&rsquos a 4-minute 19-second video. Grab a coffee. If you make it, let me know how it goes. If you watched the video and can offer me advice, please do! One item of many on my list of 2020 goals: learn how to make professional 2-minute educational videos. If you have read this far, please chime in and share your feedback (comment below!).

Ginger Lime Tart with Coconut Macadamia Crust

Delicious, light, airy lime tart filling with a hint of ginger rests in tart crust featuring graham cracker crumbs, toasted coconut, macadamia nut, and ginger. Each bite the perfect balance of sweet and sour.

Coconut Macadamia Nut Tart Crust

This is a great tart for summer days. It’s best served chilled. In fact, this tart is just as delicious when frozen or partially frozen. Slice and plate the tart and place individual servings in the freezer for a few minutes or up to an hour to give the tart an entirely different texture. And different dessert experience.

I make this same style of tart in lemon, orange, and ruby red grapefruit. Simply swap out the fresh lime juice and zest for one of the other citrus flavors.

Crust for Ginger Lime Tart

This lime ginger tart doesn’t require any garnish, but I do like to add a nice raspberry coulis with fresh raspberries as a side, as the two go together so well.

The light, airy ginger lime tart filling sits on a graham cracker, toasted coconut, macadamia nut crust.

Unsweetened coconut is toasted for 5 to 7 minutes in a preheated oven until golden in color. The toasted coconut is added to the food processor with graham crackers, macadamia nuts, ground ginger and melted butter. The crust mix is pressed the bottom and sides of a tart pan. The crust is baked in a hot oven until firm.

Heavy whipping cream is beaten to soft peaks. I like to add the heavy cream to the stand mixer bowl and place it in the freezer for 10 to 15 minutes. This speeds the process of the heavy cream being whipped into whipped cream. I will also set the can of condensed milk into the freezer at the same time as the heavy cream, and pull it out when I am ready to combine it with the other ingredients. The colder the cream and condensed milk, the better they combine and create the light, airy dessert we are striving to create.

Ginger Lime Tart Slice

The condensed milk, lime juice, lime zest, and ground ginger are whisked together and folded into the whipped cream with a spatula. While you don’t want to over mix the two, the condensed milk mixture is heavier and will sink to the bottom. Using your spatula, make sure you scrape well along the bottom of your mixing bowl when folding the two together, and ensure everything is well combined.

The tart filling is transferred into the tart crust, spread against the edges, and top smoothed with an offset spatula.

For best results, chill the tart a minimum of 2 hours, preferably overnight. Decorate or garnish as desired, plate and serve.

Ginger Lime Tart Slice