Lime Tarts
Purchased bite-size phyllo dough shells make assembling these fruit and lime tarts a breeze. Make the lime curd early in the day, then fill and garnish them just before serving.
Prep Time:
15 mins
Total Time:
2 hrs 21 mins
Servings:
Makes 45 mini tarts.
Ingredients
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Lime Curd Filling:
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3 eggs
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3/4 cup sugar
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1/2 teaspoon ground ginger
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1/2 cup fresh lime juice
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1 tablespoon grated lime rind
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Cups and Garnish:
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3 2.1-ounce packages baked miniature phyllo dough shells (45 total)
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1 firm-ripe mango, peeled, pitted, sliced and cut into 1 x 1/4-inch pieces
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1 cup sliced strawberries
Directions
1.
Lime Curd: In heavy-bottom medium-size saucepan, whisk together eggs, sugar, ginger and lime juice. Cook over medium heat, whisking constantly, just until boiling and mixture is thickened, about 6 minutes (mixture should register 160 degrees F on instant-read thermometer). Transfer to medium-size bowl; stir in lime rind. Cover surface with plastic wrap; refrigerate 2 hours or until chilled.
2.
Cups and Garnish: Spoon 1-1/2 teaspoons Lime Curd into each phyllo cup; top with piece of mango and strawberry slice. Serve immediately or refrigerate up to 4 hours. Garnish with additional grated lime rind, if desired. Makes 45 mini tarts.
Nutrition information
Calories 45, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 14 mg, Sodium 14 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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