Got this recipe from a magazine while I'm waiting my hubby at the doctor's waiting room. It tasted fresh, but too sour *for me*. But I like the tartlet texture. I might change the lemon-lime curd with chocolate curd next time :).
Makes: approx. 24
4 tbsps chilled unsalted butter, cut into small pieces
1 cup flour
1 tbsp sugar
1/4 tsp salt
1 egg yolk
1/4 cup sour cream
1 cup sugar
1 tsp grated lemon zest
1 tsp grated lime zest
1/2 cup fresh lemon juice
1/3 cup fresh lime juice
1 stick unsalted butter, cut into slices
1. Place butter, flour, sugar and slat in bowl of mixer fitted with paddle attachment or in a food processor, mix to form coarse crumbles.
2. In a separate bowl, mix together egg yolk and sour cream. Add to flour mixture and blend until dough just comes together.
3. Shape dough into a round flat disk and wrap in plastic wrap. Refrigerate for at least three hours or overnight.
4. Place egg yolks, eggs, sugar, lemon zest, lime zest and juices in medium saucepan. Heat mixture over medium heat. Whisking constantly until sugar h as dissolved and mixture has reached 150`F. Remove from heat and stir in butter, one piece at a time, stirring until the butter has completely melted.
5. Run curd through a fine sieve to remove any large clumps (best to do this while it's still hot or slightly hot). Cover with plastic wrap placed directly on surface to prevent skin from forming. Refrigerate until ready to use.
6. Preheat oven to 375`F. Rool out dough on a lightly floured surface to 1/8-inch thickness, then cut into individual crusts using a 2-inch biscuit cutter or a 2-inch diameter jar. Press each crust gently into mini cupcake or muffin pan and prick the bottom of each with a fork. Bake until light golden brown, about 10 minutes, then transfer to a cooling rack to cool completely.
7. To assemble, fill each shell with 1-1/2 tsp lemon-lime curd and garnish it with a slice of strawberry.