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Lime Tartlets Recipe

Lime Tartlets Recipe photo by Taste of Home

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This recipe is so simple to make and so delicious. You will want to have seconds! —Billie Moss, Walnut Creek, California

This recipe is:

Diabetic Friendly

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Lime Tartlets Recipe

Prep: 30 min. Bake: 10 min./batch + cooling

Yield: 48 Servings

30 10 40

Ingredients

2 packages (15 ounces each) refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) plain yogurt
3 tablespoons confectioners' sugar
1 jar (10 ounces) lime curd, divided
Whipped cream and lime slices, optional

Directions

Roll out each pastry on a lightly floured surface. Using a 2-1/2-in. round cookie cutter, cut out 12 circles from each pastry. Press rounds onto the bottoms and up the sides of greased miniature muffin cups. Prick bottoms with a fork.
Bake at 450° for 8-10 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
In a large bowl, beat the cream cheese, yogurt and confectioners' sugar until smooth. Stir in 1/2 cup lime curd. Spoon into tart shells; top with remaining lime curd. Garnish with whipped cream and lime slices if desired. Yield: 4 dozen.

Nutritional Facts 1 tartlet equals 121 calories, 7 g fat (3 g saturated fat), 14 mg cholesterol, 86 mg sodium, 13 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Lime Tartlets in Taste of Home August/September 2009, p16

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Lime Tartlets

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Reviewed on Nov. 17, 2012 by germanycook

I haven't made this yet, but am going to shortly.... I dont have any lime or lemon curd so am going to make some. Just search 'Lemon Curd' recipes on here, I'm sure you could just substitute lime juice/peel where it calls for lemon juice/peel in the Curd recipe.

Reviewed on Sep. 04, 2011 by rvgal237

I made these using lemon curd and cream chees and a bit of confectioner's sugar. I leftout the yogurt. They are scrumptious. Don't make them too far ahead of serving them, tho. The shells do get a bit soft.

Reviewed on Sep. 02, 2011 by nshar

I'm not familiar with lime curd; wonder if you could make it with Key Lime filling or isn't it the right consistency?

Reviewed on Aug. 27, 2010 by nana/poppa

I cannot find lime curd, either. How did you make this from "scratch"?

Reviewed on Aug. 13, 2010 by palamino1

I was a professional baker and really appreciate quality when I can get it with a shortcut. I am disabled now and cannot stand for long periods so I had to give up my love, wedding cakes, but really good pastry is in short supply here in San Antonio. Even at Central Market (supposed to be staffed by chefs), the quality has gone down to the point that I don't spend the time or money to go there.

Reviewed on Aug. 13, 2010 by beau10

Much of the ingredients are pre-processed and it is more of an assembly process than cooking.

Reviewed on Aug. 12, 2010 by cheriwinkle

Mimma56-It would taste yummy but lemon! ;-)

Reviewed on Aug. 12, 2010 by Mimma56

I wonder how it would be with lemon curd instead of lime curd?

Reviewed on Aug. 25, 2009 by tawbaby

Took this to a wedding shower. It was a huge hit. Easy to prepare! I didn't have and our local grocery store didn't have the lime curd so I made it from scratch. It was yummy and easy