Lime Divine Tarts
Total TimePrep: 30 min. + chilling Bake: 15 min. + cooling
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?
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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...