lemon-lime mini tarts
Recipe from
Family Circle
Add these tiny tarts to your holiday buffet table. They're easy to make thanks to purchased phyllo shells and the homemade lemon-lime curd and raspberry filling is totally divine.
Servings:
45 mini tarts
Prep Time:
10 mins
Total Time:
2 hrs 20 mins
Ingredients
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3eggssee savings
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3/4 cupsugarsee savings
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1 teaspoonrum flavoringsee savings
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1/4 cupfresh lime juicesee savings
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1/4 cupfresh lemon juicesee savings
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3 packages (2.1 ounces each)prepared phyllo cups (45 cups total)see savings
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1-1/2 cupsfresh raspberries (45 total)see savings
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Toasted flake coconut for garnish, optionalsee savings
Directions
1.
In a heavy-bottom small saucepan, whisk eggs, sugar, rum flavoring and both juices. Cook over medium heat, whisking constantly, just until boiling and mixture is thickened, about 10 minutes (mixture should register 160 F on instant-read thermometer). Strain lemon-lime curd into bowl; cover surface with plastic wrap; refrigerate 2 hours or until chilled. Can be made a day ahead.
2.
To serve, spoon 1-1/2 teaspoons curd into each phyllo cup; top with a raspberry and a pinch of coconut. Serve immediately or refrigerate up to 4 hours.
Nutrition information
Calories 44, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 14 mg, Sodium 15 mg, Carbohydrate 7 g, Fiber 0 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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