Key lime curd is awesome and makes a delicious alternative to lemon curd! You’re friends and family will love the taste of these little desserts.
While shopping last week, I noticed bags of these tiny little treasures, key limes! Oh, what to make, do I buy just one bag or perhaps two, so I can enjoy them even more……..sigh. But I only took one bag, these little beauties need to be shared, it’s not often we see Key Limes in this area, but once again Wegman’s came through!
Of course, my mind went to Key Lime Pie right away, while I have been known to enjoy a slice or two of that delicious creation, I just wasn’t in the mood for Key Lime Pie. I started thinking about that luscious creamy lemon curd I had made, and I immediately knew the destiny of those sweet little limes, it just had to be key lime curd!
Of course I could have blended it together with whipped cream and made a key lime mousse, or used it as a cake filling, I even considered a Key Lime Meringue pie (especially since I had all of those egg whites), but in the end simplicity won out, it would be served in its natural state (no not Florida). Just gobs of that silky smooth, creamy, tartly delicious Key Lime Curd, nestled inside of a walnut sweet pastry shell….sigh
- 8 oz unsalted butter – softened
- 1½ cup granulated sugar
- 1 cup fresh key lime juice
- 1 tsp finely grated lime zest
- 12 large egg yolks
- Pinch of salt
- For the tartlet shells
- 2 cups all-purpose flour
- 1/2 cup walnuts (ground in food processor)
- 1/3 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 8 tbsp unsalted butter, cold and cut into small pieces (1 stick)
- 2 Large Eggs
- 1/4 cup Ice water if needed
- Cream butter and sugar in stand mixer until light and fluffy
- Add in egg yolks slowly mix well.
- Add in salt, lime juice and zest and mix well
- Place in a heatproof bowl over a small pot of simmering water and using a Wooden spoon continue to mix until thickened.
- Allow mixture to cool to room temperature, then refrigerates for at least 4 hours before using.
- While the Lime Curd is chilling start the Tartlette shells
- Add the flour, ground walnuts,sugar and salt in the food processor and pulse 2 times to mix.
- Scatter the butter over the flour mix and pulse 7 or 8 times to cut in the butter.
- Add Eggs one at a time and pulse 2 -3 times to incorporate.
- Fluff mixture with the fork and then if needed add ice water a little at a time, pulse 5 or 6 times or until the dough begins to form clumps, do not let the dough form a ball on the blade!
- The dough should look like coarse crumbs,dump onto a floured work area and form into two equal balls, shape into cylinders, wrap with cling wrap and refrigerate for at least ½ hour.
- After dough has chilled remove one cylinder from the refrigerator and allow to warm up for 5 Minutes.
- Slice this dough into 4 equal pieces and roll out the dough until you have a disc big enough for your tartlette pan.
- After setting up your tartlette pans with all the dough, Line each pan with foil and fill with pie weights
- Place the pans in the refrigerator and allow the dough to chill for 30 minutes.
- Bake shells in a preheated 375-degree oven for 10-12 minutes, remove the foil and prick the bottom of each shell with a fork.
- Return to oven and bake 10-15 minutes longer or until golden brown.
- Allow shells to completely cool on wire rack.
- When Lime curd is fully chilled, fill each tart shell with lime curd, top with a dollop of whipped cream and serve.
*curd will look curdled after mixing in the lime juice, don’t worry it will become velvety smooth *chilling the dough before baking will keep it from shrinking away from the sides of the pan *I used a food processor for my dough, feel free to do it the old fashioned way
When you make these wonderful little tartlets make sure you save some of the lime curd for another day, perhaps with a croissant, or as I did with a plate of cheese and fruit. Along with some crusty bread, you have a meal that is sure to please.