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Lime Divine Tarts

 Lime Divine Tarts
Winter is prime time for limes, so why not showcase them at your holiday party? These cute cups are impressive but easy to make. —Ann Yri, Lewisville, Texas
24 ServingsPrep: 30 min. + chilling Bake: 15 min. + cooling


  • 2 eggs
  • 1 egg yolk
  • 1/2 cup sugar
  • 1/4 cup lime juice
  • 1 teaspoon grated lime peel
  • 1/4 cup unsalted butter, cubed
  • 1/2 cup unsalted butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup all-purpose flour
  • White chocolate curls and lime peel strips


  • In a small heavy saucepan over medium heat, whisk the eggs, egg yolk,
  • sugar, lime juice and peel until blended. Add butter; cook, whisking
  • constantly, until mixture is thickened and coats the back of a
  • spoon. Transfer to a small bowl; cool. Cover and refrigerate until
  • chilled.
  • In a small bowl, cream butter and cream cheese until smooth.
  • Gradually add flour; mix well. Cover and refrigerate for 1 hour or
  • until easy to handle.
  • Shape dough into 1-in. balls; press onto the bottom and up the sides
  • of 36 ungreased miniature muffin cups. Prick bottoms with a fork.
  • Bake at 375° for 15-17 minutes or until golden brown. Cool for 5

2 of 2

Lime Divine Tarts (continued)

Directions (continued)

  • minutes before removing from pans to wire racks to cool completely.
  • Fill shells with lime mixture. Garnish with chocolate curls and lime
  • peel. Refrigerate leftovers. Yield: 2 dozen.
Nutritional Facts: 1 tart (calculated without garnishes) equals 107 calories, 8 g fat (5 g saturated fat), 45 mg cholesterol, 18 mg sodium, 9 g carbohydrate, trace fiber, 2 g protein.