back in, and bake the tart for approximately 25 minutes or until the temperature of the filling reaches 70C. Allow to cool completely at room temperature. 14. Just before serving, trim the overhanging pastry by running a sharp knife round the top of the tart tin and discard. I made this Heston recipe before, using calamansi lime instead! the curd was delicious, but I find it didn't set too well as in it was quite a runny tart wasn't a fan of his recipe but maybe I did it wrong because yours look beautiful!