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.
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.
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.