Servings: Makes 34 mini 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