Fingerlime Tart in Sweet Kunzea Pastry

Fingerlime is a delicious native citrus fruit. This recipe uses a fingerlime marmalade, available at Saltbush Kitchen, that gives it a really delicious punch of flavour. You can use store bought pastry however I prefer our sweet kunzea pastry.
I start this tart 3 days out from serving. It's not difficult to make but the time allows it to set nicely.



  • 1/2 cup lemon juice
  • 75gm caster sugar
  • 2 tablespoons fingerlime marmalade
  • 2 eggs
  • 100gm butter, cubed and at room temperature
  • Pinch salt
  • 400gm kunzea pastry (recipe on page 39)
Kunzea Pastry
  • 125gm unsalted butter, cut into cubes at room temperature
  • 125gm caster sugar
  • 1 egg
  • 1 egg yolk
  • 225gm plain flour, sifted
  • 25gm ground almonds
  • 1 teaspoon native kunzea.

To Serve

  • 1 punnet blueberries
  • 1 teaspoon icing sugar


Day 1

  • In a heavy based saucepan, add the lemon juice, fingerlime marmalade, caster sugar and eggs, whisk to combine and bring to a gentle simmer. Continue to whisk and cook until the mixture thickens.
  • Remove from the heat and using a whisk, gradually add the cubed butter to the mixture, continue stirring. You are aiming for a smooth creamy mixture.
  • Transfer to a bowl, place a piece of baking paper on top to avoid a skin developing, and cover with cling wrap. Pop in the fridge overnight.

Day 2

  • In a mixing bowl combine sugar, kunzea and butter. Using your fingertips gently rub ingredients together until smooth (or use a mixer with a spade attachment).
  • Add the egg and egg yolk. Mix lightly to combine with butter and sugar.
  • Add the sifted flour and almonds and work ingredients to form a soft dough. 
  • Wrap the dough in cling wrap and refrigerate for at least 2 hours.
  • Preheat oven to 175°C / 155°C fan-forced.
  • Butter a 9-inch flan dish.
  • Roll out the pastry and fit to the dish. Pop it in the fridge for 30 minutes before baking.
  • Blind bake* the pastry for 15 minutes. Remove the baking weights and baking paper and return to the oven for another 10 minutes until the pastry is cooked through and a very light golden colour.
  • Allow to cool completely. Once cool, spread the tart filling evenly into the pastry. Keep in the fridge overnight before serving. This assists the curd to set.

Day 3

  • In a medium bowl toss the blueberries with the icing sugar.
  • Pile the blueberries on top of the tart to serve.

* How to do Blind Baking: put a layer of baking paper on top of the pasty, add some baking weights (or rice or chickpeas) to evenly weigh the paper down whilst the pastry bakes.

Fingerlime Tart

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