Place the pastry ingredients in a food processor and blend until smooth and a dough appears.
Remove the dough and shape into a ball. Cover with parchment paper and place in the fridge for 30 minutes to chill.
Remove the pastry from the fridge and cut into 6 even pieces.
Shape the pastry piece into a ball and then press the pastry into the case, spreading it out evenly.
Bake at 190C/375F degrees for 25-35 minutes until the top of the tart is golden and firm.
Set aside to cool.
Spoon the lime curd into the tart cases and place in the fridge to cool
To serve, garnish with cream, lime or berries.
Lemon curd could be used in place of the lime curdThe net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.