Place a mixing bowl over a pan of simmering water and add 200g butter (cut into small pieces), the zest of 2 limes, 175ml fresh lime juice (6-8 limes), 175g sugar. Stir until the butter and sugar has melted and then add three beaten eggs. Stir continuously until the curd has thickened enough to coat the back of a spoon. Remove from the heat.

Meanwhile, take 8 individual pre-baked shortcrust pastry cases (good quality store-bought is fine) and coat each on the inside with a little jam (I like to use passion fruit). Pour the lime curd into each case and sprinkle the zest of 1 lime overtop. Set aside to firm up.

Finish by placing raspberries (around 6 per tart) in a circle over the tarts. Serve as soon as you can!

Makes 8 tarts.