Spring is here!! And that means longer days, and more chances of sunny weather! I seem to be really happy when the sun comes out, and that kinda makes me wonder if Ireland was the right pick for a country/ AH! I’m joking! But still…
Well since the new season just started I wanted to celebrate with some nice fruity baking. Fruit pies are my favorite, for the winter version check The Apple Pie. But for spring I had nothing! No clue what to do! So I wanted to try to make lemon curd and some jam, since I’ve never tried it before, and decided to combine them in a pie. The supermarket didn’t have lemons, so I went for limes. Luckily enough I found a recipe for lime curd from Crazy for Crust. Made a tiny alteration…And it turned out soooooooooo goooood! I must admit that I really like tangy desserts. You know when they’re sweet but have more punch than sugar? Like lemonade without sugar or unsweetened strawberries? Yes! Here is my Lime and Berries Mini Pies. I’m super surprised at how it turned out. or it turned out so good!! So go ahead, give it a try!!
Here’s what you’ll need (to make 12)
For the base (Shortcrust pastry):
- 250 g of all-purpose flour
- 125 g of unsalted butter
- 1 egg
- 2 tbsp of water
- 1 tsp of salt
- 2 tbsp of caster sugar
For the lime curd:
- Juice of 4 limes
- zest of 1 lime
- 3/4 of a cup of caster sugar
- 3 eggs
- 4 tbsp of butter
- 1 tbsp of gelatine powder
For the Jam
- 250g of strawberries, diced in small pieces
- 250g of raspberries
- 1 cup of caster sugar
- Juice of 1 lime
For the Frosting
- 500ml of Double Cream
- 1/2 cup of icing sugar
Here’s how you do it:
- Pie base:
- With the tip of your fingers mix the butter with the flour, until you get yellow sand.
- Add the whisked egg, water, salt and sugar to the flour and butter mix. Fold it until it’s an homogeneous paste, this won’t take long and you don’t want to over mix it.
- Wrap it in plastic wrap and put it in the fridge for around 30 minutes
- Lime custard:
- Mix the eggs, sugar, gelatin, juice, and zest in small pan and whisk the ingredients until you get a smooth mix.
- Turn on the stove to medium and stir until the mix thickens. It takes around 8 minutes. Turn all the way to low and add the butter. Stir until smooth. Let it cool.
- Cut the strawberries into small pieces, and place them in a medium pan. Add the raspberries, juice, gelatin and sugar.
- Turn on the heat on high and let it thicken. Takes around 40 minutes. Stir occasionally.
- Take off the heat and let cool.
- While the jam and custard are cooling off, take the pie crust out of the fridge and roll it out into 12 small circles.
- Butter and flour the muffin molds, and place the crust dough in them.
- Bake for 12 minutes on gas mark 8/200 C.
- If the bottom lifted too much and you don’t have pie weight like me, just pick up a shot glass, and smash the bottom back flat. It works.
- Place 2 tablespoons of the lime custard on each muffin mold and put them in the fridge for 20 minutes.
- Add 2 tablespoons of Jam to each muffin mold, and back to the fridge for 1 hour.
- Before you take them out of the fridge, whip the double cream with the caster sugar until it’s firm.
- Pipe the whipped cream on top of the pies and Voila!!
It seems like it’s complicated but it’s actually quite simple!! You can also choose to skip making the Jam and just buy it already made! I added gelatin to both the custard and Jam so I could get a more consistent pie, if I didn’t it would be just a pie crust with sauces inside…still delicious but a bit runny.
Alright!! So go enjoy the spring and happy baking! Any doubts or comments please write below!! 😀
I’ll see you soon!