Lime Curd Tartlets
Total Timeunder 2 hours
OccasionBuffet, Cocktail Party, Formal Dinner Party
Taste and Texturecreamy, rich, sweet, tart
Type of Dishtart
- 1 recipe Pie Dough, made with butter
- 1/2 cup fresh lime juice
- 1 1/2 cup water
- ½ cup sugar
- 1 tablespoon cornstarch
- 8 egg yolks, at room temperature
- 2 tablespoons unsalted butter
- 6 sprigs of mint
- Six 3½-inch shallow tartlet molds
Use the pie dough to make 6 pastry shells. Bake thoroughly and set aside to cool.
Place the lime juice, 1 cup of water, and the sugar in a saucepan and bring to a boil over high heat. Meanwhile, in a mixing bowl, dissolve the cornstarch in ½ cup water. Whisk in the egg yolks. Slowly pour 1 cup of the boiling lime syrup into the yolk mixture and blend it thoroughly. Pour the mixture back into the saucepan and bring to a boil, stirring constantly. Remove from the heat, add the butter and mix.
Pour into the pre-baked tart shells and let set for about 30 minutes before serving. Garnish with fresh mint and serve.
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