Lime curd tarts with summer berries

• plain flour↗250g g

  plus extra for dusting

• butter↗140g g

  cut into small pieces

• caster sugar↗85g g
• egg↗1

  beaten

• juice 6-8 limes

  (about 175ml), zest of 3

• caster sugar↗175g g
• butter↗200g g

  cut into small pieces

• large eggs↗3

  beaten

• summer berries750g g

  including small strawberries, redcurrants, raspberries and blueberries or blackberries

• pot double cream↗300ml ml
• icing sugar↗

  for dusting

Step-by-step instructions

1. 1

   To make the pastry, tip the flour, butter and sugar into the bowl of a food processor and process until fine crumbs form. Add the egg and 1 tbsp cold water, and mix until the dough comes together. Turn out onto a sheet of cling film, wrap and chill for 20 mins.

2. 2

   Heat oven to 190C/170C fan/gas 5. Cut the dough into 8 equal pieces. Roll out each piece on a lightly floured surface and line 8 individual 10cm tart tins. Set on a large baking sheet and chill again for 20 mins.

3. 3

   Line the pastry cases with baking parchment (paper muffin cases are perfect) and baking beans, and bake blind for 10 mins. Remove the paper and beans, and bake for a further 10 mins until golden brown and crisp. Trim the pastry edges using a small, sharp knife.

4. 4

   To make the lime curd, put the zest of 2 limes, all the juice, sugar and butter in a heatproof bowl set over a pan of gently simmering water. Stir until the sugar has dissolved and the butter is melted.

5. 5

   Stir in the eggs and continue to gently cook until the mixture has thickened enough to coat the back of a spoon. Pour the curd carefully into the pastry cases and sprinkle with remaining lime zest. Leave to cool.

6. 6

   Prepare the fruits, halving the strawberries (if necessary) and mixing everything together. Whip the cream lightly. Set a tart on each plate with a spoonful of cream and heap of fruit on the side. Dust with icing sugar before serving.