Nulaid Blueberry & Lime Curd Tart

At the end of a delicious feast, we all sometimes crave something sweet to conclude a great family meal.

Serves: 6-8
Time: 45 minutes
Recipe by: Thando Manyoni


1 packet coconut biscuits, finely crushed
¼ cup butter, melted butter

Lime curd:
2 large eggs
2 egg yolks
1 cup castor sugar
½ cup fresh lime juice
1 tbsp lime zest
150g butter, cubed

Blueberry compote:
1 cup blueberries
2-3 tbsp lemon juice
2 tsp sugar

¼ coconut flakes, toasted


Prepare a tart tin.
In a large bowl, combine the biscuits and the melted butter. Press the crumb into the tart tin and place in the fridge to chill. In the meantime, whisk together the eggs, egg yolks, sugar, juice and zest. Turn the temperature to a low to medium heat. Stirring constantly until the sugar has dissolved. Add the butter, a couple of pieces at a time. Continue cooking the mixture for 4-5 minutes or until it is thickened and coats the back of a spoon. Cool completely, then pour the curd into the biscuit base. Place a small saucepan over medium heat, add the blueberries, sugar, lemon zest and bring to the simmer, mashing the berries with the back of a spoon. Cook for 7-10 minutes, until for compote is warm and begins to thicken. Remove from heat and set aside. Slice the tart and serve with a spoon of compote, topped with toasted coconut flakes.

Chefs Tip:This recipe is perfect for entertaining as all the elements can be made in advanced, and all you will have to do is assemble and slice

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