4 large eggs
2/3 cup fresh lime juice
3/4 cup granulated sugar
6 tbsp. unsalted butter
2 tsp. grated lime zest
1 1/4 cups all-purpose flour
3/4 cup cake flour
1 1/2 tbsp. granulated sugar
3/4 tsp. salt
1/4 tsp. baking powder
1 cup (2 sticks/8 oz./226g) butter, cut up
1/4 cup vegetable shortening
6 tbsp. cold water
Thin strips of lime peel, for garnish
You will need 34 miniature tartlets molds or you may use miniature muffin tins.
Whisk together first 4 ingredients in a saucepan, and cook over medium-low heat, whisking constantly for 12 minutes or until mixture is thickened. Stir in grated lime zest. Pour carefully through a wire-mesh strainer into a bowl. Cover mixture, and refrigerate 4 to 6 hours.
Pulse flours, sugar, salt, and baking powder in a food processor until combined. Add 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 miniature tart pans. Prick with a fork. Bake at 375 degrees F/190 degrees C for 13 minutes or until golden. Remove from pans, and let cool on wire racks. Spoon 1 to 2 teaspoons lime curd into each tart shell. Store loosely covered in refrigerator. When ready to serve, garnish with thin strips of lime peel.
Makes 34 tartlets.
You may substitute miniature muffin pans for the miniature tart pans. Serve any leftover lime curd with scones or muffins.
Date: September 11, 2006