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Family Kitchen
Mini Key-Lime Tarts
The other day I had some leftover limes and decided to whip up some lime curd. I also had some pre-made tart shells leftover from a recent party and they were perfect for the lime curd and a dollop of whipped cream. I even took the time to place a curl of lime peel on the whipped cream to make it look extra fancy. Impressed? It was supposed to curl up but stayed straight so I just went with it. These babies were the perfect ended to our fresh summer meal. We loved the way they were both sweet and tart without being too heavy. If you don’t have tart shells on hand you could easily fill up meringue nests or even a large crust made out of Oreo cookies!
Mini-Key Lime Tarts
4 limes
1 1/3 cup granulated
1 stick unsalted, room temperature
4 large eggs
½ cup lime juice
whipped cream for garnish
1. Pour sugar into a food processor fitted with a steel blade.
2. Zest the limes and put the zest in the processor with the sugar. Process until sugar and zest are very fine and fully incorporated.
3. Cream the butter in a mixer. Add the lime sugar mixture and mix until fully combined. Add the eggs one at a time, mix until fully incorporated. Then, add lime juice and mix again until the whole mixture comes together.
4. Pour mixture into a saucepan and place over medium heat. Stir mixture constantly over medium heat for about 10 minutes or until the curd thickens. Do not let it simmer or boil! The curd will come together quickly and be thick enough to coat the back of a spoon. Once it is complete, remove from heat and cool to room temperature. Mixture can be stored in the refrigerator for long periods of time.
5. To assemble, spoon the curd into the tart shells(s) and top with berries.
Yields 3 cups of filling. Enough for 16 individual 4” tarts, or one large 12” tart.
Shaina Olmanson 
Kelsey Banfield 
Brooke McLay 
Angie McGowan 
Paula Jones 
Kathy Patalsky 
Elizabeth Stark & Brian Campbell 
Julie Van Rosendaal 
Macki West 
Sara O'Donnell 
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