250g plain gluten free flour*, plus extra for dusting
140g lactose free butter, cut into small pieces
85g caster sugar
1 egg, beaten
For the lime curd
juice 6-8 limes (about 175ml), zest of 3
175g caster sugar
200g lactose free butter, cut into small pieces
3 large eggs, beaten
*Gluten free flour will act differently depending on the blends of flour used. It will also lack the elasticity of wheat pastry, thus do not be afraid if it appears to fall apart or looks peculiar, you can simply patch it it in the cases. Despite this, the results are generally very good for pastry.
To make the pastry, tip the gluten free flour, lactose free 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.
Heat oven to 190C/170C fan/gas 5. Cut the dough into 8 equal pieces.
Roll out each piece on a lightly floured (gluten free)surface and line 8 individual 10cm tart tins.
Set on a large baking sheet and chill again for 20 mins.
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.
To make the lime curd, put the zest of 2 limes, all the juice, sugar and lactose free butter in a heatproof bowl set over a pan of gently simmering water.
Stir until the sugar has dissolved and the lactose free butter is melted.
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. Serve with lactose free cream.