Diana's Desserts - www.dianasdesserts.com
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Little Key Lime Tartlets
in Diana's Recipe Book
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| Servings: Makes 34 tartlets |
| Comments: Wonderful to serve at an afternoon tea or makes a nice addition to a brunch dessert tray. Another good idea is to serve them as a "sweet" appetizer for a special occasion. Light and refreshing for spring or summer get togethers. |
Ingredients:  Key Lime Curd: 4 large eggs 2/3 cup fresh Key lime juice (or regular lime juice) 3/4 cup granuulated sugar 6 tablespoons unsalted butter 2 teaspoons finely grated Key lime zest (or regular lime zest) Tartlets: 1 1/4 cups all-purpose flour 3/4 cup cake flour 1 1/2 tablespoons granulated sugar 3/4 teaspoon salt 1/4 teaspoon baking powder 1 cup butter or margarine, cut up 1/4 cup solid vegetable shortening 6 tablespoons cold water Garnish: Confectioners' sugar Slices of lime |
| Instructions: For Key Lime Curd: 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 zest. Pour carefully through a wire-mesh strainer into a bowl. Cover mixture, and refrigerate 4 to 6 hours. For Tartlets: 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. Shape dough into 34 (1-inch) balls, and press balls into lightly greased 3-inch miniature tart pans. Prick with a fork. Bake at 375°F/190°C for 13 minutes or until golden. Remove from pans, and let cool on wire racks. To Assemble: Spoon 2 to 4 tablespoons lime curd into each tart shell; heavily dust tops with confectioners' sugar and garnish with thin slices of lime. Note: You may substitute miniature muffin pans for the miniature tart pans. Makes 34 tartlets. |
| Date: September 8, 2006 |