 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 34 |
|
Serve the leftover Key lime curd with biscuits or bread. Ingredients:
4 large eggs |
2/3 cup fresh key lime juice |
3/4 cup sugar |
6 tablespoons unsalted butter |
2 teaspoons grated key lime rind |
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 margarine, cut up |
1/4 cup shortening |
6 tablespoons cold water |
1 pint fresh strawberries, sliced |
Directions:
1. Whisk together 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 to 6 hours.
2. Pulse flours, sugar, salt, and baking powder in a food processor until combined. Add 1 cup butter and 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° for 13 minutes or until golden. Remove from pans, and let cool on wire racks.
5. Spoon 1 to 2 teaspoons lime curd into each tart shell; top with strawberry slices.
6. Note: You may substitute miniature muffin pans for the miniature tart pans.
|
|