Key Lime Curd Tartlets

Submitted by Little Suzy Homemak

"This is from Southern Living. Time does not include chilling time...up to 8 hours."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 34

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.