Lemon Lime Mini Tarts
Serves: Makes about 30 mini tarts
3 large eggs
3/4 cup sugar
1/4 cup Concord Foods Reconstituted Lemon Juice
1/4 cup Concord Foods Reconstituted Lime Juice
1 tsp Dark Rum
1/8 tsp salt
1 tablespoon butter
2 packages mini Fillo Shells (30 total)
Raspberries (30 total) and/or toasted flaked coconut for garnish
- In heavy-bottom small saucepan, whisk eggs and sugar until well blended. Add rum flavoring and both juices and blend well. Cook over medium heat, whisking constantly, until mixture boils and thickens. Reduce heat to medium low and cook for another 7-9 minutes, stirring constantly.
- Take off heat, add the salt and the tablespoon of butter, and stir until the butter is melted. Strain lemon-lime curd into bowl and cover surface with plastic wrap. Refrigerate 2 hours until chilled. Can be made a day in advance.
- To serve, spoon 1 ½ teaspoon curd into each phyllo cup. Top with a raspberry and pinch of coconut.
- Serve immediately or refrigerate up to 4 hours.