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
Lime Divine Tarts
Lime Divine Tarts
Prep Time
30 min
Cook Time
15 min
Yield
2 dozen
Ingredients
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 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
- Optional: Grated lime zest and grated white chocolate
Directions
- For curd, in a small heavy saucepan over medium heat, whisk eggs, egg yolk, sugar, lime juice and zest 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 1 hour or until easy to handle.
- Preheat oven to 375°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased miniature muffin cups. Prick bottoms with a fork. Bake until golden brown, 13-15 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely.
- Fill shells with lime curd. Garnish as desired. Refrigerate leftovers.
Nutrition Facts
1 tart: 107 calories, 8g fat (5g saturated fat), 45mg cholesterol, 18mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 2g protein.
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