Lemon and lime curd tart


– 125g of cold butter

– 3dl flour

– 2 tbsp of cold water

– 1 tsp of vanillasugar

Add all ingredients to a food processor  or by hand work until combined. Roll the dough on a floured surface and press down into the pie form. Poke holes with a fork and bake for 10-15 minutes until golden. I used caster sugar by mistake so therefore the dots. 

Lemon-lime curd: 

– 2 lemons

– 3 limes

– 2 dl of sugar 

– 2 eggs 

– 2 tbsp of Maizena

Begin with washing the lemons and limes well, then grate the cest. Cut in half and squeeze the juice. In a separate bowl, break eggs and whisk slightly. Take about 0,5 dl of the juice and in a separate bowl combine it with the Maizena.

 Then take a sauce pan, add juice and sugar and the cest, let come up to a boil and let simmer for 1-2 minutes until the sugar is disolved. Then take of the heat, strain the liquid and add back to the pan, then slowly add the eggs and stirr well! No worries if there gest some lumps, as you shall strain it once again. After the second strain, put the pan back on the stove and add the Maizena and stirr well until thick and remove to a clean bowl and let cool.

When cooled down, spread the curd over the pastry.

Top the tart with some berries or fruit and serve with lightly whipped cream!


Last week

Sorry for being absent from the blog, but I’ve been too busy! Some recap from last week:

I’ve been to the library…

A small trip to Kopli to check out Paavli Kaltsukas…

Tried out Kukeke in Telliskivi with Liina…

Enjoying the sunsets…

Baked a lemon curd tart with fresh strawberries…

One of my favorite dudes visited me this weekend… 

I mean look at that little face!!!

Sunday brunch at my favorite place, NOP..

Bough tulips for 1€ which brightens up the kitchen!

Today I spent my day in Helsinki on a job interview and running some errands.

Yogurt Rhubarb tart



SO, you can still get rhubarb in stores, even though the season is coming to it’s end. This is a not a quite so sweet tart but oh so delicious. I made this a while back when I had my ex-neighbors in Tallinn over for dinner. 

For the crust;

  • 3 dl flour (I used 2 dl rye flour and 1 dl all purpose flour)
  • 150 g of room temperature butter
  • 2 tbsp cold water
  • 2 tbsp brown sugar
  • 1 teaspoon of baking powder
  • pinch of salt if you use unsalted butter

For the yogurt filling;

  • 2 eggs
  • 2 dl natural yogurt
  • 1 vanilla pod + 2 tbsp of caster sugar  OR 2 tbsp of vanilla sugar 
  • 2-3 stalks of rhubarb + 2 tbsp of sugar

The crust: add all the dry ingredients to a bowl and start adding the roomtemperatured butter into the dry ingredients. Pinch together a dough and add the water last. Form the dough into a disc and wrap thightly with plastic and put into the fridge to rest for about 20 min. Then roll out on a floured surface and press down into the dish and with a fork make holes in the pastry so it won’t get bubbly in the oven. Bake in a 200C oven for about 10-15 min until slightly golden. Let it cool down before adding the filling.

Filling: Start with chopping the rhubarb into small pieces, marinate with 2 tbsp of sugar ( you can also add some cinnamon if you like). In a separate bowl combine eggs and yogurt and the sugar and vanilla, stir with care. Pour it on to the pastry and evenly distribute the rhubarb on top. Bake on a low heat (180C) for about 30 minutes until the custard is set, but still a bit wobbly in the middle. Let it cool and serve with ice cream!



You can use other berries or fruit in this tart as well, let your imagination loose!