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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 34 |
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This is from Southern Living. Time does not include chilling time...up to 8 hours. Ingredients:
4 large eggs |
2/3 cup fresh key lime juice |
3/4 cup sugar |
6 tablespoons unsalted butter |
2 teaspoons grated key lime zest |
1 1/4 cups all-purpose flour |
3/4 cup cake flour |
1 1/2 tablespoons sugar |
3/4 teaspoon salt |
1/4 teaspoon baking powder |
1 cup butter or 1 cup margarine, cut up |
1/4 cup shortening |
6 tablespoons cold water |
1 pint fresh strawberries, sliced |
Directions:
1. Whisk together the first 4 ingredients in a saucepan, and cook over medium-low heat, whisking constantly, 12 minutes or until mixture is thickened. Stir in lime rind. Pour carefully through a wire-mesh strainer into a bowl. Cover mixture, and refrigerate 4-6 hours.
2. Pulse flours, sugar, salt and baking powder in a food processor until combined. Add 1 cup butter and the shortening, and pulse until mixture is crumbly. Add cold water, 1 tablespoon at a time, pulsing after each addition. Remove dough, and wrap in plastic wrap; chill at least 2 hours.
3. Shape dough into 34 (1-inch) balls, and press balls into lightly greased miniature tart pans. Prick with a fork.
4. Bake at 375 degrees F for 13 minutes or until golden. Remove from pans, let cool on wire racks.
5. Spoon 1-2 teaspoons lime curd into each tart shell; top with strawberry slices.
6. You can substitute mini muffin pans for mini tart pans.
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