Lime and Mango Curd Tarts

Lime and Mango Curd Tarts

Lime and Mango Curd Tarts
Lime Tarts

Recipe collab with Local Pantry Co.
I am so honoured to be working with some of the gorgeous produce from Local Pantry Co, when I was first asked to look through the store and pick some items I’d like to play with, these Artisan Cordials by Small Batch Food Company caught my eye immediately. With flavour combo’s like Pear and Wild Hibiscus, Granny Smith Apple and Ginger, Yuzu and Rosemary, Passionfruit and Lemongrass, Raspberry and Pomegranite, and of course Mango and Kiffir Lime, I just knew I could have so much fun with them! Plus, they’re made in Melbourne with 100% Australian ingredients, and I LOVE that! Cordials can be so versatile in baking, you can use them to poach fruit, create a syrup, jelly, flavour pretty much any cake be it baked or not, or to make gorgeous curds like we have today. I must say I am so pumped to be working with Local Pantry Co on this Lime and Mango Curd Tart recipe. Our collaboration was organised through a mutual friend, then turns it out that we also have a mutual family member, small world hey!?

Okay, I’ll stop yapping now and get on with the recipe. The zingy lime coupled with this smooth Mango cordial is just a match made in heaven, seriously… if you’d have asked me a day ago what my favourite tart was, I would have said lemon, hands down lemon, but today… today it’s Lime tarts baby! These mango lime tarts are just soo divine! And soo quick and easy to make, what more do you want? Seriously… tell me?

#1 Lay a slightly damp, clean tea towel over your shortcrust pastry while it defrosts to avoid the edges from drying out and cracking as it comes to room temperature.

#2 I usually use the smallest option on my grater when making curds, however I wanted these lime tarts to be flecked with the rind so I went with the second to smallest. Which you use is entirely up to you, it won’t change the flavour.

#3 As soon as you place your curd back on the stove-top after adding your egg yolks, ensure you whisk continuously, otherwise, you may end up with a lumpy curd due to the mixture cooking on the bottom.

#4 Limes differ in size, so should your limes be smaller or larger than the ones I’ve used ie: produces more or less than 1/4 cup of lime juice, ensure that you add enough cordial to the lime juice to make a total of 1/2 cup of liquids, no more, no less.

#5 Can’t order a cordial from Local Pantry Co? You could make your own…. but I highly recommend fauking out the $11.99 for the Small Batch Co Mango and Kaffir Lime Artisan Cordial, because this substitute just doesn’t even compare… but, ingredients are below to make your own should it be required.

500 grams mango
1 3/4 cups caster sugar
1/4 cup lime juice, or to taste
Combine in a saucepan, heat until the sugar has melted, blend together in a blender until smooth, pass the cordial through a sieve to remove any pulp and lumps.

lime and mango, lime tarts, local pantry co
Yield: 4

Lime and Mango Curd Tarts

prep time: 30 Mcook time: total time: 30 M
The zingy lime coupled with this smooth Mango cordial is just a match made in heaven, seriously… if you’d have asked me a day ago what my favourite tart was, I would have said lemon, hands down lemon, but today… today it’s Lime baby!


  • 1 sheet frozen shortcrust pastry
  • 1 lime for decoration


How to cook Lime and Mango Curd Tarts

  1. Pre-heat your oven to 180 degrees Celsius.
  2. Retrieve your frozen pastry from the freezer and set out two sheets on the benchtop to come to room temperature and become pliable.
  3. While you're waiting, take one of your pie tins and turn it upside down onto a piece of baking paper, trace around the outside with a pencil and cut out the circle with scissors. Repeat until you have four circles of baking paper.
  4. Scrunch up each piece tightly in your hands, then gently unravel it and set aside.
  5. Grease and dust four baking pans with plain flour and set aside.
  6. Once your pastry is workable, place two of your pre-prepared baking pans upside down onto one sheet of pastry, ensure they both fit, then trace around them with a sharp knife.
  7. Gently lift out your circle of pastry and press it into its respective baking pan.
  8. Repeat with the second sheet of pastry and last two pre-prepared baking pans.
  9. Place one circle of baking paper into each baking pan atop your pastry and carefully pour in pie weights,/dried beans/uncooked rice to weigh it down.
  10. Place in the oven to bake for 20 - 25 minutes or until golden in colour.
  1. In a small saucepan combine lime juice, zest, cordialand butter, and place on the stovetop over a medium to high heat until the butter has completely melted and the mixture has come to a boil. 
  2. Remove your saucepan from the heat and whisk in your four egg yolks.
  3. Once completely incorporated, lower the stovetop down to a medium heat and return the saucepan to the stovetop.
  4. Whisk continuously until the mixture thickens significantly. 
  5. Remove from the heat and set aside to await your pastry cases. 
  1. Retrieve your pastry cases from the oven and remove the pie weights and baking paper.
  2. Spoon equal amounts of curd into each tart and set aside to cool. 
  3. Top tarts with wedges of fresh lime and extra rind. 


EQUIPMENT x4 mini flan pans small saucepan whisk grater/zester baking paper pie weights/raw rice/dry beans
Created using The Recipes Generator
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