Monday, December 12, 2011

Lime Tartlets

2 T. sugar
2 T. powdered sugar
1/2 c. butter
1 1/4 c. flour
1/2 t. fresh ginger
Lime Curd:
3/4 c. sugar and
1 t. grated lime peel
1/4 c. lime juice
3 large egg yolks
1 large egg
2 T. butter
Lightly coat 12, 1 3/4 -inch mini
muffin cups with Pam. Blend sugar with
powdered sugar, add butter and break up into
pieces. Add flour and ginger until fine crumbs
form. Turn crumbs out onto counter; gently
gather until it holds together. Divide dough
in half. Roll each piece into a 12-inch log.
Wrap one log and refrigerate. Cut remaining
log crosswise into 12 pieces. Press each piece
onto bottom and sides of muffin cups. Bake
16-18 minutes at 350º. For custard: whisk
sugar, lime peel, yolks, and egg in saucepan.
Cook stirring over medium low heat until
mixture thickens. DO NOT BOIL. Strain
through fine sieve. , stir in butter until
melted. Reduce Oven temperature to 300º
using 1/2 the lime curd fill each tartlet. Bake
10-12 minutes until filling is set. Remove
from pan when cooled slightly. Garnish with
powdered sugar if desired.


About This Blog

I am a mother and photographer. I love to cook and bake, I enjoy design and hope to share some of what I enjoy here.

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