Today has been a pretty productive day. We’re having a big family cookout at our house tomorrow, which means that I got put in charge of making the desserts for the day. I made four different desserts, which should all be making appearances here, as long as I can get pictures of them before my hungry family demolishes them.
I am also super excited because the fourth and final book of the Twilight series comes out at midnight! If you’ve never heard of them, don’t worry — they’re technically marketed as “young adult” books, and most of their fans tend to be high school girls, but they have a lot of appeal for people in older age groups as well. Sort of like Harry Potter, I suppose. Needless to say, I’ll only be slightly embarrassed to be in line with the hundreds of screaming high school girls at midnight, waiting to buy my reserved copy of the book. But really, on the inside I’ll be screaming just as loudly as they are, haha. They really are fantastic books.
Anyways, back to the food! These tarts are pretty tasty, and best of all, they’re relatively easy to make. The curd is extremely easy. It came out smooth and tangy, with just the right amount of sweetness to balance it out. The crust is a very flaky shortbread, which at first gave me fits when I was trying to gently get them out of the muffin pans. The trick is to not make them too thin — once I used a little bit more dough and thickened up the bottoms they held up just fine. Be warned though, both the curd and the unbaked dough do need to chill for a while, so make sure you give yourself a good 2 to 3 hours to complete everything.
Key Lime Tartlets
Source: Diana’s Desserts
Makes: about 30 tartlets
Key Lime Curd
2/3 c. fresh key lime juice (or regular lime juice)
3/4 c. granulated sugar
6 tbsp. butter
2 tsp. finely grated lime zest
2 c. flour
1 1/2 tbsp. granulated sugar
3/4 tsp. salt
1/4 tsp. baking powder
1 c. cold butter, cut into small pieces
1/4 c. vegetable shortening
6 tbsp. cold water
1) For the key lime curd, whisk together first 4 ingredients in a small saucepan and cook over medium-low heat, whisking constantly for 12 minutes, or until thickened. Take saucepan off the heat and stir in the lemon zest
2) Pour carefully through a wire mesh strainer and into a bowl. Cover and refrigerate 2 hours.
3) Pulse flour, sugar, salt and baking powder in a food processor until combined. Add butter and shortening and pulse until mixture is crumbly.
4) Add cold water, one tablespoon at a time, pulsing after each addition.
5) Wrap the dough in plastic wrap and refrigerate for 2-3 hours.
6) After dough has chilled, separate into 25-30 pieces. Press each piece onto the bottom and up the sides of a muffin pan, making sure not the spread the dough too thin.
7) Prick each shell with a fork and bake at 375 degrees for 17 minutes.
8) After shells have cooled, fill with roughly 2 tablespoons curd. Garnish with a dusting of powdered sugar and a slice of lime.