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Ingredientes
- 4 lrg Large eggs
- 2/3 c. fresh Key lime juice
- 3/4 c. sugar
- 6 Tbsp. unsalted butter
- 2 tsp grated Key lime rind
- 1 1/4 c. all-purpose flour
- 3/4 c. cake flour
- 1 1/2 Tbsp. sugar
- 3/4 tsp salt
- 1/4 tsp baking pwdr
- 1 c. butter or possibly margarine cut up
- 1/4 c. shortening
- 6 Tbsp. cool water
- 1 pt fresh strawberries sliced
Direcciones
- Whisk together first 4 ingredients in a saucepan, and cook over medium-low heat, whisking constantly, 12 min or possibly till mix is thickened. Stir in lime rind. Pour carefully through a wire-mesh strainer into a bowl. Cover mix, and chill 4 to 6 hrs.
- Pulse flours, sugar, salt, and baking pwdr in a food processor till combined. Add in 1 c. butter and shortening, and pulse till mix is crumbly. Add in cool water, 1 Tbsp. at a time, pulsing after each addition. Remove dough, and wrap in plastic wrap; refrigerateat least 2 hrs.
- Shape dough into 34 (1-inch) balls, and press balls into lightly greased miniature tart pans. Prick with a fork.
- Bake at 375 degrees for 13 min or possibly till golden brown. Remove from pans, and let cold on wire racks.
- Spoon 1 to 2 tsp. lime curd into each tart shell; top with strawberry slices.
- This recipe yields 34 tartlets.
- Comments: You may substitute miniature muffin pans for the miniature tart pans. Serve the leftover Key lime curd with biscuits or possibly bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 12 servings | |
| Calories 393 | |
| Calories from Fat 240 | 61% |
| Total Fat 27.3g | 34% |
| Saturated Fat 14.91g | 60% |
| Trans Fat 1.43g | |
| Cholesterol 125mg | 42% |
| Sodium 306mg | 13% |
| Potassium 110mg | 3% |
| Total Carbs 34.11g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 15.86g | 11% |
| Protein 4.58g | 7% |
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