Lime Curd Tartlets

1. 1

   Use the pie dough to make 6 pastry shells.

2. 2

   Bake thoroughly and set aside to cool.

3. 3

   Place the lime juice, 1 cup of water, and the sugar in a saucepan and bring to a boil over high heat.

4. 4

   Meanwhile, in a mixing bowl, dissolve the cornstarch in 1/2 cup water.

5. 5

   Whisk in the egg yolks.

6. 6

   Slowly pour 1 cup of the boiling lime syrup into the yolk mixture and blend it thoroughly.

7. 7

   Pour the mixture back into the saucepan and bring to a boil, stirring constantly.

8. 8

   Remove from the heat, add the butter and mix.

9. 9

   Pour into the pre-baked tart shells and let set for about 30 minutes before serving.

10. 10

    Garnish with fresh mint and serve.

No additional tips available.