Iftaar Special: Mini Lime Tarts!

It was my first ramadan in USA and lately we have been catching up with our friends through the Iftaar dawaats. Yesterday, we had invitation at one of our dear friend Sharly's house so I decided to bake something as cute as her. So I came up with the idea of Lime Tarts but the mini versions. Hope you would like experiment with mini bites like this one. 

Mini Lime Tarts 

 

Ingredients: 

For Tart shells:

1. All purpose flour- 1 1/2 cup

2. Sugar- 1/4 cup

3. Salt- 1/4 teaspoon

4. Butter (unsalted)- 1 stick (about 3/4 cup)

5. Vanilla essence- 2 drops (optional)

6. Cold water-2-3 tbsps

For Lime Tart filling:

1. Egg yellow-4

2. Custard Powder- 1/4 cup

3. Powdered or Caster Sugar- 1/2 cup

4. Full cream milk- 1 cup

5. Cold water-1/4 cup

6. Vanilla bean or essence- 1/2 teaspoon

7. Butter-2 tbsps

8. Lemonade (lime juice)- 1 cup

9. Lime zest- 1 tbsp

Toppings:

Cherry, Grapes and Papaya

Process:

For Tart Shells: 

1. In a food processor, combine butter and sugar. Now add the vanilla and water. In a separate bowl, shift the salt and flour and add to the butter-sugar mixture. Now mix on low speed until it forms a dough. 

2. Dump it onto a surface dusted with flour and roll it to a thin roti (flat disk). Now take butter brushed mini tart bakings cups or take the cupcake baking pans and press the dough firmly. Rest the tarts for an hour. 

3. Preheat the oven at 300 and bake the tart shells for 20 minutes. Make sure you put some rice on it to put the weight. After 20 minutes, prick the tarts with a toothpick and remove the rice. Now bake again for 20 minutes or until golden. 

4. Allow the tarts to cool in room temperature. Do not freeze them. 

For Lime filling:

1. In a bowl, mix sugar, essence. Add custard powder with the full cream milk.  Whisk it well. 

2. Beat 4 egg yolks, lemonade and cold water. Now mix it with the previous batter. Add butter and lime zest. 

3. Keep it string on a low flame for about 15 minutes. Then turn it onto medium flame. Add butter and lime zest. Keep stirring until it thickens and looks shiny. Leave it to cool. 

4. Pour the mixture (1 to 2 tbsps each) on each tart shell and make sure the tarts are on a tray when you are doing so. Leave it to set in fridge for 4 hours. 

Toppings:

1. Add seasonal fruits (I used Cherry, Papaya and Grapes). You may use whipping cream, white chocolate chips or even just a piece of lemon to keep it simple. 

Make someone smile this Summer with a version of your tarts!  Enjoy!