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
Ingredients
- 2 large eggs
- 1 large egg yolk
- 1/2 cup sugar
- 1/4 cup lime juice
- 1 teaspoon grated lime zest
- 1/4 cup unsalted butter, cubed
- TART SHELLS:
- 1/2 cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 1 cup all-purpose flour
- White chocolate curls and lime peel strips
Reviews
I made these for Easter dinner and decided one batch wasn’t enough so made another with lemon. I ran out of unsalted butter so used salted. Surprisingly, the salted crust was better than the unsalted! My family absolutely loved these!
These are delightful! I did add a few drops of lime juice and grated zest to the tart shell. Now the people at work ask for these ALL the time! Thanks for sharing!
The recipe says put tart shells into 36 ungreased mini muffin cups but the recipe makes 24 servings which is it?
Absolutely delicious.
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I am an experienced baker but this was a complete bust. The cups puffed up so much there was not any room for filling. I tried freezing them first, pricking with fork, etc. but they puffed up until you could only put a tiny bit of lime curd and it was not enough to make them taste good. And no, I did not use self-rising flour...