INGREDIENTS

  • 4 large eggs
  • 2/3 cup fresh key lime juice
  • 3/4 cup sugar
  • 6 tablespoons unsalted butter
  • 2 teaspoons grated key lime zest
  • 1 1/4 cups all-purpose flour
  • 3/4 cup cake flour
  • 1 1/2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup butter or margarine , cut up
  • 1/4 cup shortening
  • 6 tablespoons cold water
  • 1 pint fresh strawberries , sliced

DIRECTIONS

  1. Whisk together the first 4 ingredients in a saucepan, and cook over medium-low heat, whisking constantly, 12 minutes or until mixture is thickened.Stir in lime rind.Pour carefully through a wire-mesh strainer into a bowl.Cover mixture, and refrigerate 4-6 hours.
  2. Pulse flours, sugar, salt and baking powder in a food processor until combined.Add 1 cup butter and the shortening, and pulse until mixture is crumbly.Add cold water, 1 tablespoon at a time, pulsing after each addition.Remove dough, and wrap in plastic wrap; chill at least 2 hours.
  3. Shape dough into 34 (1-inch) balls, and press balls into lightly greased miniature tart pans.Prick with a fork.
  4. Bake at 375 degrees F for 13 minutes or until golden.Remove from pans, let cool on wire racks.
  5. Spoon 1-2 teaspoons lime curd into each tart shell; top with strawberry slices.
  6. You can substitute mini muffin pans for mini tart pans.