Did I ever tell you how excited I was to find my kaffir lime tree a few years ago?
I wasn’t actually looking for it — it just happened to be at my local nursery at the same time I was. Funny how that works — with kaffir lime trees and relationships too — they have a way of finding you when you’re least expecting them 
Needless to say, when I spotted this kaffir lime tree, I was overcome with happiness, thinking about all of the many ways I could use its leaves! Tom yum goong, tom kha gai, and all sorts of Thai curries were now suddenly possible by simply walking outside to my little balcony garden!
Back then, I never once thought that my kaffir lime tree might actually produce limes. I was more than happy just using it for its leaves! But this year, I was surprised once again when buds slowly emerged, flowers grew into little baby limes, and before I knew it, I had gorgeous kaffir limes hanging heavily from the delicate branches of my dwarf tree!
I have all kinds of plans of how to use these kaffir limes, but first on my list were these Thai-inspired mini kaffir lime tarts.
Why kaffir lime tarts? Well, because who doesn’t love lime tarts? And, honestly, because they seemed a little more approachable to me than making my own curry paste (which is definitely still on the list, just saved for a day with a little more time…)
One touch of the kaffir lime and you’ll realize how incredibly potent it is. The zest, especially, emanates with its wonderfully strong limey fragrance. I decided to use the zest of one of these small limes in making my mini tarts and it was just the right amount to get the true flavor and scent of the kaffir lime.
I was really happy with how these little mini tarts turned out… Giddy, really, if you consider that I wasn’t even looking for a kaffir lime tree when I found it a few years ago, much less have it produce limes for me! So if you happen to run into a kaffir lime tree, I’d recommend taking it home with you. You might just find it to be full of wonderful surprises, season after season!
Ingredients
- 1 and 1/2 cups sugar
- 1/4 cup butter
- 4 eggs
- 1/4 cup water
- 1/4 cup lime juice
- Zest of 1 kaffir lime
- 1 and 1/2 cups flour
- 1/8 teaspoon salt
- 1/2 cup butter, at room temperature
- 1/4 cup sugar
- 1 egg, lightly beaten
Instructions
- Combine sugar and kaffir lime zest in a food processor. Pulse until the zest is finely minced and completely incorporated into the sugar.
- Cream the butter and sugar + zest mixture.
- Add the eggs, one at a time, mixing until incorporated.
- Add the lime juice and water.
- Pour the whole mixture into a saucepan and cook over medium heat, stirring constantly, until it has thickened (approximately 10 minutes).
- Save in the refrigerator until ready to use.
- Cream the butter and sugar together until they are light and fluffy.
- Add the beaten egg and mix until just incorporated.
- Add the flour and salt and mix until a soft dough is formed.
- Form the dough into a ball and place in saran wrap in the freezer for 10-15 minutes.
- Once chilled, press the dough into your mini tart pans.
- Use a fork to prick the bottom of each crust and place into a 400 degree oven for 20 minutes. Remove and let the mini tarts cool completely.
- Fill the mini tart pastry shells with the cooled kaffir lime curd.
- Sprinkle with additional kaffir lime zest, as desired. Enjoy!
Lime Curd recipe adapted from Ina Garten's Lime Curd
Pastry Crust recipe adapted from Joy of Baking Fruit Tart
May Spackman February 12, 2013 at 6:28 am
Oh.. They look so nice! and WOW.. you have kaffir lime tree!
How amazing is that?
Enjoy reading your blog as usual
Rachel February 12, 2013 at 4:06 pm
Thanks so much, May!
Debs @ The Spanish Wok February 12, 2013 at 5:27 pm
My hubby bought me a Kaffir lime tree for christmas. A very rare thing to be able to purchase in Spain! so you can only imagine my excitment.
My dishes have been transformed with the use of fresh leaves. Never will I buy dried ones again!
Whilst I was happy to wait for it to fruit eventually, I’m now impatient as I love your tarts and want to make some too. Looks like this is one recipe for the to do list when my tree eventually provides fruit to. Thanks for sharing.
Rachel February 13, 2013 at 3:29 am
Oh, what a wonderful hubby you have, Debs! Enjoy your new tree!
Eileen February 12, 2013 at 7:22 pm
Okay, we have both a meyer lemon and an orange tree–and I am STILL jealous of your lime tree! Maybe I should start an orangery or something.
These tarts look amazing!
Ishita February 12, 2013 at 11:51 pm
Hi Rachel,
I found your blog from foodgawker and I’ve already bookmarked several recipes. I use these lime leaves a lot in my recipes too. I only wish I had a dwarf kaffir lime tree like you. Till I can find one, frozen leaves will have to do.
Keep the scrumptous recipes coming!!!
Ishita from saffrontales.com
Alyssa February 18, 2013 at 2:26 pm
I’m just stumbled across your blog looking for a yellow curry recipe. I absolutely LOVE Thai food, and we just moved to an area that lacks Thai restaurants, so I am going to embark on making my favorite recipes myself. Love your blog, and I’m sure I’ll be visiting often (after the yellow curry, I need to make Tom Yum Soup – my absolute favorite).