Lime Tarts

Purchased bite-size phyllo dough shells make assembling these fruit and lime tarts a breeze. Make the lime curd early in the day, then fill and garnish them just before serving.

Lime Tarts
Yield: 45 mini tarts Prep 15 mins Chill 2 hrs Cook 6 mins


  • Lime Curd Filling:
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon ground ginger
  • 1/2 cup fresh lime juice
  • 1 tablespoon grated lime rind
  • Cups and Garnish:
  • 3 2.1 ounce package baked miniature phyllo dough shells (45 total)
  • 1 firm-ripe mango, peeled, pitted, sliced and cut into 1 x 1/4-inch pieces
  • 1 cup sliced strawberries

Make It

Lime Curd:

1. In heavy-bottom medium-size saucepan, whisk together eggs, sugar, ginger and lime juice. Cook over medium heat, whisking constantly, just until boiling and mixture is thickened, about 6 minutes (mixture should register 160 degrees F on instant-read thermometer). Transfer to medium-size bowl; stir in lime rind. Cover surface with plastic wrap; refrigerate 2 hours or until chilled.

Cups and Garnish:

2. Spoon 1-1/2 teaspoons Lime Curd into each phyllo cup; top with piece of mango and strawberry slice. Serve immediately or refrigerate up to 4 hours. Garnish with additional grated lime rind, if desired. Makes 45 mini tarts.

Nutrition Facts

Amount Per Serving: cal. (kcal): 45, Fat, total (g): 1, chol. (mg): 14, sat. fat (g): , carb. (g): 7, fiber (g): , pro. (g): 1, sodium (mg): 14, Percent Daily Values are based on a 2,000 calorie diet.