Lime Curd Tartlets

Mini lime curd tarts topped with whipped cream on a platter with lime slices.

Course: Desserts

Cuisine: American

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings:

Calories: 155kcal

Author: Deanna

Delicious mini-tarts with a flaky pastry shell, filled with tart lime curd and topped with sweet whipped cream. Lime curd tartlets are a bite-sized dessert that are bursting with flavour.

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Equipment

Ingredients

2 deep-dish refrigerated pie crusts or the equivalent of 2 homemade pie crusts
1 cup lime curd homemade or store-bought
1 cup heavy cream
2 tbsp powdered sugar
2 tsp white chocolate instant pudding mix
Lime zest optional for garnish

Instructions

Preheat the oven to 450°F.
Spray 2 12-well mini-muffin tins with non-stick spray and set aside.
Unroll the pastry and using a round cutter, cut each sheet into 12 rounds. You need to use a cutter that is slightly larger than the wells of the tin. For my tins that is a 2.75 wide cutter.
Gently press each pastry round into the wells of the muffin tins and poke a few holes in the bottom of each tart shell with a fork.
Bake the shells for 9-12 minutes until golden and lightly crisp. Or, if you are making your own pastry, follow the baking directions of your recipe.
While the tart shells are baking prepare the whipped cream. Add the heavy cream, powdered sugar, and instant pudding to a medium-size bowl. Mix on medium-high speed with a hand mixer just until it holds stiff peaks.
Remove the tart shells from the oven and allow them to cool for a few minutes, then remove the tart shells from the pans and move them to a cooling rack.
Once the tart shells are fully cool, fill each tart shell with a spoonful of lime curd.
Scoop the whipped cream into a piping bag and pipe a swirl of whipped cream onto each curd-filled tart. If desired, garnish with fresh lime zest.

Notes

Instant pudding works extremely well to stabilize whipped cream. Using white chocolate instant pudding will keep the cream bright white and it will not significantly alter the flavour. If you can't find white chocolate pudding, you can use vanilla, but it does tend to yellow the cream.
Avoid using aerosol whipped cream unless you are going to serve these tarts immediately as it will quickly deflate and puddle on top of the tarts.

Nutrition