Miniature Key Lime Tarts

A cooked and chilled egg mixture, with sugar, butter, key lime juice and peel is spooned into baked cream cheese tartlets just before serving, and garnished with whipped cream rosettes.

Ingredients:

• Lime Curd:
• 2 large eggs, slightly beaten
• 1/2 cup cold unsalted butter, cut into pieces
• 3/4 cup granulated sugar
• 1/2 tsp. grated lime zest
• 1/4 cup key lime juice, fresh or bottled
• Tarts:
• 1/2 cup unsalted butter, softened
• 3 ounces cream cheese, softened
• 1 cup all-purpose flour
• 1/2 tsp. grated lime zest
• Garnish:
• 2/3 cup heavy whipping cream
• 3 Tablespoons powdered sugar
• 1 Tablespoon grated lime zest
• 2 Tablespoons macadamia nuts, finely chopped

Directions:

For curd: In a small saucepan combine eggs, butter, granulated sugar, 1/2 teaspoon of zest, and the juice. Cook over medium heat, whisking constantly, until the mixture begins to bubble. Transfer to a small bowl, cover the surface with plastic wrap and cool to room temperature. Refrigerate, covered, until cold, about 1 hour. For tarts: Combine softened butter and cream cheese until well blended. Stir in flour and 1/2 teaspoon of zest. Gather into a ball, wrap in plastic wrap and refrigerate until chilled, about 30-40 minutes. Preheat oven to 375F. Divide dough and form into 24, 1-inch balls. Place one ball in each of 24 ungreased miniature (1 3/4-inch) muffin cups. Press dough against bottom and up sides of each cup. Bake until tarts are set and golden brown, about 12-15 minutes. Set pan on rack and cool for 15 minutes. Remove tarts from pans and cool completely. (If necessary, run a small, sharp knife around edges of tart to aid removal.) To serve: Spoon a rounded teaspoon of curd into each tart. In a chilled bowl beat heavy cream and powdered sugar to stiff peaks. Transfer whipped cream to a pastry bag fitted with a medium star tip. Pipe a rosette onto the center of each tart. Sprinkle lime zest over half the tarts and macadamia nuts over the remaining tarts. Serve immediately.

Number of Servings: Makes 24 tarts

Notes from the Cook: Easy and pretty.