Muffin-pan Lime Tarts
By Tested and perfected in the Sur la Table kitchen
Muffin-pan Lime Tarts
By Tested and perfected in the Sur la Table kitchen
For the crust :- 6 tablespoons cream cheese
- 6 tablespoons unsalted butter
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¾ cup All-Purpose flour
For the filling :- ½ cup fresh lime juice
- 1 tablespoon lime zest
- 1 cup sugar
- 3 large eggs
- ⅓ cup sour cream
Turn out dough onto a lightly floured surface and shape the dough into a 1" thick disk, wrap it in plastic, and refrigerate for at least 1 hour.
Preheat the oven to 375°F. Grease a 24-cup mini-tart pan.
Transfer the dough circles to the cups of the pan, pressing into the corners and up the sides of each cup. Pour the filling into each of the tart shells until it nearly reaches the rim of the cup.
Transfer muffin pan to the oven and bake until the crust is golden and the filling is set, 25 to 30 minutes. Allow tarts to cool in pan for about 10 minutes, then carefully remove from the muffin pan and place on a wire rack until cooled completely.