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Miniature Lime Curd Tartlets
in Diana's Recipe Book
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| Servings: Makes 34 mini tartlets |
| Comments: These lovely little tartlets are perfect to serve at an afternoon tea or for a light dessert after a heavy meal. If desired, you may substitute lemon juice and lemon zest for the lime and have lemon curd tartlets. |
Ingredients:  4 large eggs 2/3 cup fresh lime juice 3/4 cup granulated sugar 6 tbsp. unsalted butter 2 tsp. grated lime zest 1 1/4 cups all-purpose flour 3/4 cup cake flour 1 1/2 tbsp. granulated sugar 3/4 tsp. salt 1/4 tsp. baking powder 1 cup (2 sticks/8 oz./226g) butter, cut up 1/4 cup vegetable shortening 6 tbsp. cold water Thin strips of lime peel, for garnish You will need 34 miniature tartlets molds or you may use miniature muffin tins. |
| Instructions: Whisk together first 4 ingredients in a saucepan, and cook over medium-low heat, whisking constantly for 12 minutes or until mixture is thickened. Stir in grated lime zest. Pour carefully through a wire-mesh strainer into a bowl. Cover mixture, and refrigerate 4 to 6 hours. Pulse flours, sugar, salt, and baking powder in a food processor until combined. Add butter and shortening and pulse until mixture is crumbly. Add cold water, 1 tablespoon at a time, pulsing after each addition. Remove dough, and wrap in plastic wrap; chill at least 2 hours. Shape dough into 34 (1-inch) balls and press balls into lightly greased miniature tart pans. Prick with a fork. Bake at 375 degrees F/190 degrees C for 13 minutes or until golden. Remove from pans, and let cool on wire racks. Spoon 1 to 2 teaspoons lime curd into each tart shell. Store loosely covered in refrigerator. When ready to serve, garnish with thin strips of lime peel. Makes 34 tartlets. Note: You may substitute miniature muffin pans for the miniature tart pans. Serve any leftover lime curd with scones or muffins. |
| Date: September 11, 2006 |