Friday, December 30, 2011

Lemon Lime Mini Berry Tarts

These mini desserts are the perfect addition for your next dinner party. The below recipe makes 45 mini berry tarts and only takes 20 minutes in total to make. You can make the custard the day before so that they are all ready to go the day of the party. This year I am making these tarts for New Year's Eve.

  • eggs
  • 3/4 cup sugar
  • teaspoon rum flavoring- can be found in baking aisle 
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • packages prepared phyllo cups (45 cups total)- Can be found either frozen or not. If frozen, defrost before filling.
  • 1 1/2 cups fresh raspberries and or blueberries (45 total)
  • Coconut flakes

In a small saucepan, whisk eggs, sugar, rum flavoring and both juices. Cook over medium heat, whisking constantly, just until boiling and mixture is thickened, about 10 minutes (mixture should register 160 F on instant-read thermometer). Strain lemon-lime curd into bowl; cover surface with plastic wrap; refrigerate 2 hours or until chilled. Can be made a day ahead.
To serve, spoon 1-1/2 teaspoons curd into each phyllo cup; top with a raspberry or blueberry and a pinch of coconut. Serve immediately or refrigerate up to 4 hours.

The picture & recipe was derived in part from Family Circle. 

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