Tarta de Tamarindo (Tamarind Tart with Lime)
Why this recipe works
- Crisp pastry, smooth filling: Baking the pastry case before adding the tamarind filling helps keep the base dry and crisp against the soft custard centre.
- Bright, balanced sharpness: Lime lifts the natural tang of tamarind, while sugar and butter round out the acidity without making the tart feel heavy.
- Slices cleanly once cooled: The filling sets as it cools, making the tart easier to cut into neat wedges for serving later.
Get the most out of this recipe
Timing notes
- Chill the pastry properly: Cold pastry is easier to roll and less likely to shrink, so allow time for both the dough and lined tart tin to firm up before baking.
- Let the filling cool before adding eggs: The tamarind mixture should be warm rather than hot before the eggs are whisked in, which helps prevent curdling.
- Cool before slicing: Give the baked tart time to settle at room temperature before cutting; the centre should be set but still tender.
Ingredient notes
- Tamarind paste varies: Some tamarind pastes are thicker or more concentrated than others, so whisk thoroughly with water until smooth before heating.
- Lime keeps the finish sharp: Lime gives the filling a clean, bright edge; lemon can be used for a softer citrus note.
- Flour or cornflour set differently: Plain flour gives a softer custard-like set, while cornflour makes the filling glossier and slightly firmer.
Texture tips
- Bake the case until dry: The pastry should look pale golden and feel dry to the touch before the filling goes in; this is key to avoiding a damp base.
- Whisk constantly as it thickens: A steady whisk while the tamarind mixture simmers helps the flour disperse evenly and keeps the filling smooth.
- Stop baking while the centre wobbles: The tart is ready when the edges are set and the middle still has a slight wobble; it will continue to firm as it cools.
Make-ahead tips
- Make it in advance: The tart can be baked ahead and refrigerated, covered, until needed.
- Serve chilled or lightly tempered: Serve straight from the fridge for the cleanest slices, or let portions sit briefly at room temperature for a softer texture.
- Avoid reheating: Reheating can make the filling weep, so this tart is best served chilled or at room temperature.
Equipment you'll need
Ingredients
Sweet pastry
Tamarind filling
Instructions
- Make the pastry: put the plain flour, fine sea salt and caster sugar in a bowl. Rub in the cold unsalted butter until it looks like fine crumbs. Mix in the egg yolk, then add the cold water a little at a time until the dough just comes together.
- Shape the dough into a flat disc, cover and chill until firm. This makes it easier to roll and helps prevent shrinkage in the oven.
- Heat the oven to 180°C (355°F). Roll the pastry out and line a 23 cm tart tin, pressing it neatly into the corners. Chill the lined tin for 10 minutes while the oven heats.
- Bake the pastry case for 18 to 22 minutes until pale golden and dry to the touch. If it puffs, gently press it down with the back of a spoon while still hot. Leave the case in the tin and reduce the oven to 160°C (320°F).
- Make the filling: in a saucepan, whisk the tamarind paste with the water until smooth, then whisk in the caster sugar. Bring to a gentle simmer over medium heat, stirring, until the sugar dissolves and the mixture looks glossy. Take off the heat and stir in the lime juice.
- Whisk the plain flour with a splash of the hot tamarind mixture to make a smooth paste, then whisk it back into the pan. Return to a gentle simmer and cook for 2 to 4 minutes, whisking constantly, until thickened to a loose custard consistency. Remove from the heat and whisk in the unsalted butter until melted.
- Let the filling cool for 10 minutes so it is warm rather than hot. Whisk the eggs in a bowl, then whisk them into the warm tamarind mixture until fully combined. Pour into the baked tart case.
- Bake for 12 to 15 minutes until the filling is set at the edges with a slight wobble in the centre. Cool at room temperature for at least 20 minutes before slicing for the cleanest finish. Serve in slices.
Recipe notes
Tips
- For a crisp base, make sure the pastry case looks dry and lightly golden before adding the filling.
- If the tamarind paste is very thick, whisk it with the water off the heat first until smooth, then put it on the hob to simmer.
- Eggs are lightly set in this tart; if you are pregnant, elderly, or immunocompromised, use eggs that are produced to be eaten raw or lightly cooked.
Substitutions
- Replace the lime with lemon for a slightly softer citrus note.
- Replace 20 g of the caster sugar in the filling with light brown sugar for a deeper, caramel-like sweetness.
- Replace 25 g plain flour in the filling with 20 g cornflour for a glossier, slightly firmer set.
Storage
- Refrigerate up to 3 days
- Cover and refrigerate the tart. Serve chilled or let slices sit at room temperature for 10 to 15 minutes; avoid reheating, as the filling can weep.
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Recipe overview
- Servings: 8 servings
- Yield: tamarind tart (23 cm)
- Total time: 1h 45min (45min active)
- Difficulty: Medium
- Cuisine: Mexican
-
Allergens:
Eggs Gluten Milk Wheat
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