For the lime curd:
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!
Makes about 2-⅔ cups of lime curd.
For the each batch of lime tartlets:
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.