Sharing a seriously fun love for food

Lime Tartlets

Lime Tartlets

Start with crispy phyllo shells, follow with a dusting of graham cracker crumbs sprinkled across the bottom. Add a spoonful of tart and sweet creamy lime curd then top with a dollop of sweetened whipped cream. It’s a tiny bite that packs a punch of spring flavor!

Key lime pie is a favorite in our family and though you can’t always find key limes, the more commonly found Persian lime provides a beautiful bright tang perfect for these little tartlets. Lime curd is ridiculously easy to make in a Vitamix.

Egg yolks and sugar are combined with the juice and zest of fresh limes then butter for that creaminess you look for in a citrus curd.

The result is a rich custard-like dessert sauce that will amaze your taste buds!

This recipe for lime curd makes about three cups. And though you can use this delicious topping on pound cake or even ice cream, scooping it into these delightful little phyllo shells creates a bite size dessert that is a great addition to your Easter or springtime dessert tray.

These little shells made by Athens Foods are always in my freezer and if you follow us you’ve seen them pop up in our recipes. We discovered them a number of years ago and use them with both sweet and savory fillings. Crisp up the shells then layer the bottom with graham cracker crumbs.

Follow with the star attraction – that gorgeous lime curd. And for fun, gently cut graham crackers into tiny “sticks”.

Then top with a touch of whipped cream and finish garnishing with a small wedge of lime.

You can whip up the lime curd in advance and let it chill in the fridge overnight. Then shortly before it’s time for dessert, a quick assembly and you’re ready to wow your guests!

Lime Tartlets

For the lime curd:

6 extra-large eggs* yolks

1 cup sugar

2 tablespoons lime zest, about 5 limes, if it’s a little less than 2 tablespoons, no worries

1 cup freshly squeezed lime juice, about 5 limes – if it’s a little less than 1 cup no worries.

¾ cup butter, cut into pieces and set at room temperature for about 15 minutes

Add the egg yolks into the container of a Vitamix.

Pour in the sugar and the lime juice. Start blending on low speed then raise to high speed and blend for 1 minute.

Add the lime zest then with the blender on low speed remove the plug from the lid and add the pieces of butter.

Raise the speed to high and blend for 5 minutes. Pour the hot lime curd into a heatproof dish.

Place a sheet of food wrap directly on top of the lime curd then cover with another sheet. This prevents a film from developing on the lime curd.Let cool slightly then refrigerate until the curd is set, about 6 hours or overnight.

The lime curd can be served warm – if you can’t wait until it’s chilled!

For the lime tartlets:

1 package Athens phyllo shells

½ cup graham cracker crumbs

About 1 cup lime curd

1 to 2 whole graham crackers, cut into “sticks”

1 cup sweetened whipped cream

1 lime cut into thin slices, then into small wedges for garnish – optional

Place the phyllo shells on a baking sheet and heat for 5 minutes at 350-degrees. Let the shells cool then sprinkle about ½ teaspoon of the graham cracker crumbs across the bottom of the shells.

Add enough lime curd to just fill the shell. This can be filled about 2 to 3 hours in advance then garnish before serving.

Garnish with a graham cracker “stick”, add a dollop of whipped cream and a tiny wedge of lime. To keep the tartlets from sliding around on your serving platter spread a thin layer of graham cracker crumbs on it.

*The Vitamix will heat soups and sauces to a temperature between 170-degrees and 200-degrees, so be careful when you remove the lid. If you’re concerned about using raw eggs you can use pasteurized eggs – they can be found in the dairy case of your food market.

Makes about 2-2/3 cups of lime curd.

Lime Tartlets, courtesy of Preserving Good Stock

April 12, 2019
: Makes 15 tartlets, about 2-2/3 cups lime curd.

Start with crispy phyllo shells, follow with a dusting of graham cracker crumbs sprinkled across the bottom. Add a spoonful of tart and sweet creamy lime curd then top with a dollop of sweetened whipped cream. It’s a tiny bite that packs a punch of spring flavor!

By:

Ingredients
  • For the lime curd:
  • 6 extra-large eggs* yolks
  • 1 cup sugar
  • 2 tablespoons lime zest, about 5 limes, if it’s a little less than 2 tablespoons, no worries
  • 1 cup freshly squeezed lime juice, about 5 limes – if it’s a little less than 1 cup no worries.
  • ¾ cup butter, cut into pieces and set at room temperature for about 15 minutes
  • For the lime tartlets:
  • 1 package Athens phyllo shells
  • ½ cup graham cracker crumbs
  • About 1 cup lime curd
  • 1 to 2 whole graham crackers, cut into “sticks”, optional
  • 1 cup sweetened whipped cream
  • 1 lime cut into thin slices, then into small wedges for garnish - optional
Directions
  • Step 1 For the lime curd:
  • Step 2 Add the egg yolks into the container of a Vitamix.
  • Step 3 Pour in the sugar and the lime juice. Start blending on low speed then raise to high speed and blend for 1 minute.
  • Step 4 Add the lime zest then with the blender on low speed remove the plug from the lid and add the pieces of butter.
  • Step 5 Raise the speed to high and blend for 5 minutes.
  • Step 6 Pour the hot lime curd into a heatproof dish. Place a sheet of food wrap directly on top of the lime curd then cover with another sheet. This prevents a film from developing on the lime curd. Let cool slightly then refrigerate until the curd is set, about 6 hours or overnight.
  • Step 7 The lime curd can be served warm – if you can’t wait until it’s chilled!
  • Step 8 For the lime tartlets:
  • Step 9 Place the phyllo shells on a baking sheet and heat for 5 minutes at 350-degrees.
  • Step 10 Let the shells cool then sprinkle about ½ teaspoon of the graham cracker crumbs across the bottom of the shells.
  • Step 11 Add enough lime curd to just fill the shell. This can be filled about 2 to 3 hours in advance then garnish before serving.
  • Step 12 Garnish with a graham cracker “stick”, add a dollop of whipped cream and a tiny wedge of lime. To keep the tartlets from sliding around on your serving platter spread a thin layer of graham cracker crumbs on it.
  • Step 13 *The Vitamix will heat soups and sauces to a temperature between 170-degrees and 200-degrees, so be careful when you remove the lid. If you’re concerned about using raw eggs you can use pasteurized eggs – they can be found in the dairy case of your food market.


Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!