Lime curd tartlet with yogurt sorbet and sugar shards – by Darren Wightman

11 September 2006
Lime curd tartlet with yogurt sorbet and sugar shards – by Darren Wightman


(serves six)

For the pastry
100g butter
30g caster sugar
Grated zest of 1 lime
1 egg yolk
150g plain flour

For the lime curd
50ml lime juice
Grated zest of 1 lime
½ leaf gelatine
50g caster sugar
4 large eggs

For the yogurt sorbet
250ml water
170g caster sugar
300g Greek yogurt
100ml lime juice

For the sugar shards 100g caster sugar
20ml water


Cream together the butter and sugar with the lime zest. Add the egg yolk and mix well. Mix in the flour. Cover dough with damp towel and allow to rest 30 minutes before rolling out.

Roll the pastry out to a thickness of 5mm and line the six individual tartlet tins. Bake for about 12 minutes at 160ºC. Allow to cool.

To make the lime curd, bring lime juice to the boil then add grated zest. Soak gelatine in cold water and allow to soften. Whisk together the sugar and eggs, set over a bain-marie until thick and pale. Remove mixture from heat and add the lime juice, whisking continuously. Place back over bain-marie and cook out until thickened. Squeeze out excess water from gelatine and stir into curd. Allow curd to cool over an ice bowl. Fill the baked tartlet cases with the curd and allow to set.

To make the yogurt sorbet, mix together the water and sugar in a pan and bring to the boil. Allow to cool. Once cool, whisk in yogurt and lime juice. Place yogurt sorbet in a container and freeze, occasionally giving the sorbet a stir to break down the ice crystals.

To make the sugar shards, mix together the sugar and water in a heavy-based pan, place over a low heat and bring to a slow boil to caramelise. Pour caramel onto silicone paper and spread, using a palette knife, to a thickness of 1mm. Allow to set hard. Break caramel into desired shapes.

To assemble the dish, remove tartlets from their tins and place one in centre of plate. Using an ice-cream scoop, shape sorbet into a ball and place one scoop on top of tartlet. Decorate with the sugar shards by standing them up against the yogurt sorbet. Repeat for remaining servings.

Darren Wightman

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