Gluten Free Lime and Passion Fruit Tarts
These zesty tarts are so summery and delicious. They have a crumbly coconut tart case which complements the tropical lime and passion fruit flavours of the curd filling.
Let your kitchen be your own gluten free bakery!
This recipe makes around 10-12 tarts.
- Basic gluten free coconut and vanilla tart crust
- 150ml water
- The juice and zest of 4 limes
- 5 Passion fruits
- 100g Granulated sugar
- 2 Large eggs
- 2tbsp Cornflour
- 2tbsp Unsalted butter
- Pinch of salt
- Follow the instructions for the tart crust (linked in the ingredients list) up to number 4. Divide the crumbly mixture between 10-12 small 10cm tart cases that have been greased. Press the mixture up the sides of the tins and all over the base as evenly as possible – Use the back of a spoon to get an even layer. Now place the tart cases into the freezer while you prepare the filling.
- Preheat your oven to 180°C.
- In a saucepan combine the water, sugar, salt, butter, passion fruit seeds and juice, lime juice and lime zest. Heat over a medium heat for 5-10 minutes, stirring regularly.
- In a bowl whisk together the eggs and cornflour. Gradually whisk in you hot fruity mixture bit by bit to temper the eggs.
- Return all of the mixture to the saucepan and heat over medium while whisking constantly for 2-3 minutes.
- Run the mixture through a sieve to remove any lumps and seeds.
- Take your tart cases out of the freezer and pop in your preheated oven for 3-5 minutes or until they become fragrant and have a slight browning on the edges.
- Reduce the oven heat to 160°C.
- Divide the fruity filling between the tart cases and place back into the oven for around 15 minutes.
- Leave to cool completely and top with whipped cream or coconut whipped cream (The minimalist baker has a great coconut whipped cream recipe)
About This Recipe
Curd tarts are a summer staple for me! This passion fruit and lime curd in a coconut tart case is delicious and so perfect for summer. These summery flavours are bound to put everyone in a great mood! Summer is all about good food, and these tarts are that! They make great use of some seasonal fruits and complement the hot weather as a light refreshing desert!
These tarts are of course gluten free, but this is a tart everyone will love! The coconut tart case has a lovely crumbly texture with a subtle coconut flavour which works unbelievably well with the passion fruit and lime curd. It is a crowd pleaser for sure!
When making the tart crust use the back of a teaspoon spoon to press down the base and sides. You and to pack the crust as tightly as possible to ensure it doesn’t fall apart completely.
Question: Why is my curd watery?
- If you have correctly followed the recipe this likely just means that you have not heated it for long enough. Keep it over medium heat stirring regularly and it will thicken up.
Question: Why is my curd lumpy?
- A lumpy curd indicates that you have scrambled the egg. In order for this not to happen you should temper the egg. This is to gradually incorporate the hot liquid into the egg while stirring.
Question: Should I strain my curd?
- For this recipe, yes you should strain your curd to remove the bits for the passionfruit. However, it is not always essential to strain your curd.
If you have any more questions feel free to email me them at firstname.lastname@example.org
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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