Little lime tarts

Little lime tarts
With this very quick recipe, you can make little tarts that are nothing like those you find in the shops.
120K 4.3/5 based on 18 reviews
Grade this recipe:

Last modified on: October 10th 2021

Keywords for this recipe:
For 10 littles tarts, you will need:

How long will it take?
Time required for this recipe:
PreparationStart to finish
40 min.40 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 30 min.
Little lime tarts
Prepare the lime curd.

Stage 2 - 10 min.
Little lime tarts
Then fill the tarts with lime curd while it is still warm and tap gently to give an even and smooth surface to the tarts.

Stage 3
Little lime tarts
Your lime tarts are ready.
You can make this as one large tart rather than small ones, but it will be tricky to cut as the slices are rather fragile.
An hour or two in the fridge; after this, the pastry starts to go soggy.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
843 Kcal or 3,529 Kj49 gr263 gr200 gr
42 %19 %25 %30 %
Per 100 g
Energetic valueProteins CarbohydratesFats
105 Kcal or 440 Kj6 gr33 gr25 gr
5 %2 %3 %4 %
Per little tarts
Energetic valueProteins CarbohydratesFats
84 Kcal or 352 Kj5 gr26 gr20 gr
4 %2 %2 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg, Nuts
How much will it cost?
  • For 10 littles tarts : 3.38 €
  • Per little tarts : 0.34 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Lime (or lemon) curdLime (or lemon) curd: You can get more informations, or check-out other recipes which use it, for example: Lemon Tart / Meringue Pie, Two-coloured chocolate-orange tart, ... All
Tart casesTart cases: You can get more informations, or check-out other recipes which use it, for example: Little apple and verbena tarts, Double raspberry tartlets, Apple and blackcurrant tarts, Victoria pineapple and lime tarts, Pear verbena tarts, ... All
Other recipes you may also like
Chocolate ganache
Chocolate ganache
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.
318K 13.7 15 min. January 25th 2022
Lime (or lemon) curd
Lime (or lemon) curd
Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts.
153K5 54 min. July 10th 2011
Simple maple-syrup tart
Simple maple-syrup tart
It would be hard to find a simpler tart recipe: just sweetcrust pastry filled with maple syrup, then baked.
52K4.2 46 min. November 5th 2014
Two-coloured chocolate-orange tart
Two-coloured chocolate-orange tart
This tart, with its twinned chocolate and orange flavours, is a bit fiddly to make. The fillings are fairly straightforward (classic chocolate ganache and orange curd), but it is tricky to ensure that the fillings do not run into each other. You will need to make a divider but, as you will see, this...
54K5 2 hours 35 min. April 15th 2015
Chocolate and vanilla crème brûlée
Chocolate and vanilla crème brûlée
This crème brûlée recipe is a sophisticated combination in three layers: chocolate ganache, vanilla custard, and, of course, a delicious thin crust of caramel. It is more complicated than a simple chocolate crème brûlée, but well worth the effort when you see your guests' reactions.
52K5 1 hour 59 min. December 30th 2019
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-06-16)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page