A sweet treat can be the perfect way to end a meal, especially if it's as light as these lime tarts.
This recipe is from Family Circle: Eat What You Love & Lose (Regan Books). Author Peggy Katalinich suggests using store-bought mini phyllo pastry shells. After cooking, refrigerate the tarts for at least two hours.
Lime Mini Tarts
Lime curd filling:
3 large eggs
3/4 cup sugar
1/2 teaspoon ground ginger
1/2 cup fresh lime juice
1 tablespoon grated lime rind
Tart shells and garnish:
3 packages (2.1 ounces each) mini phyllo pastry shells (15 prebaked shells per package, 45 shells total)
1 firm, ripe mango, peeled, pitted, sliced and cut into 1- by 1/4-inch pieces
1 cup sliced strawberries
In a heavy-bottomed, medium-sized saucepan, whisk together eggs, sugar, ginger and lime juice. Cook over medium heat, whisking constantly, just until boiling and mixture is thickened, about 6 minutes. (Mixture should register 160 degrees on an instant-read thermometer.) Transfer to a medium-sized bowl; stir in lime rind. Cover surface with plastic wrap; refrigerate 2 hours or until chilled.
Once chilled, spoon 1 1/2 teaspoons of lime curd into each phyllo shell; top with a piece of mango and a strawberry slice. Serve immediately or refrigerate up to 4 hours. Garnish with additional grated lime rind, if desired.
