Go ahead, have dessert.
A sweet treat can be the perfect way to end a meal, especially if it’s light and refreshing as a miniature lime tart can be.
This recipe comes from “Family Circle: Eat What You Love &Lose” (Regan Books). Author Peggy Katalinich suggests using store-bought mini phyllo pastry shells (found in the freezer section of your local grocery store), which also makes this an easy dessert to whip – or, more accurately, whisk – up.
The total preparation and cooking time is about 20 minutes, then the tarts need to be refrigerated for at least two hours but can be refrigerated up to six hours before serving.
Lime mini tarts
Lime curd filling:
3large eggs
3/4cup sugar
1/2teaspoon ground ginger
1/2cup fresh lime juice
1tablespoon grated lime rind
Tart shells and garnish:
3packages (2.1 ounces each) mini phyllo pastry shells (15 prebaked shells per package, 45 shells total)
1firm, ripe mango, peeled, pitted, sliced and cut into 1-by-1/4-inch pieces
1cup sliced strawberries
In a heavy-bottom, medium-sized 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 on an instant-read thermometer.)
Transfer to a medium-sized bowl; stir in lime rind.
Cover surface with plastic wrap; refrigerate 2 hours or until chilled.
Once chilled, spoon 1 1/2 teaspoons of lime curd into each phyllo shell; top with a piece of mango and a strawberry slice.
Serve immediately or refrigerate up to 4 hours.
Garnish with additional grated lime rind, if desired.
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