Key Lime Curd Tarts | Gluten Free, Low Carb | Wheatless Buns
I made these Key Lime Curd Tarts about a month ago and finally had some spare time to post this recipe.
I've been quite consumed lately with family and Summertime activities. Additionally, every year for about 5 months, I have the opportunity to take care of my sweet mother--she's 98 years old and simply amazing. Here she is playing the piano on Memorial Day this year--and she's blind and plays completely by ear:
I've been quite consumed lately with family and Summertime activities. Additionally, every year for about 5 months, I have the opportunity to take care of my sweet mother--she's 98 years old and simply amazing. Here she is playing the piano on Memorial Day this year--and she's blind and plays completely by ear:
If I can live to be even half the woman she is, I'll be a happy person!
Anyway, back to the Key Lime Curd Tarts. After complaining about never seeing any Key Limes in the stores, I was actually thrilled to run into a bag of Key Limes--at Wal-Mart of all places!! I've never seen Key Limes before let alone cook with them, so this recipe is my Key Lime debut!!
Anyway, back to the Key Lime Curd Tarts. After complaining about never seeing any Key Limes in the stores, I was actually thrilled to run into a bag of Key Limes--at Wal-Mart of all places!! I've never seen Key Limes before let alone cook with them, so this recipe is my Key Lime debut!!
Key Lime Curd Tarts | Gluten Free, Low Carb | Wheatless Buns
However, in 'my' opinion, Key Limes are okay, but not fantastic. Considering the amount of effort involved in extracting the juice from those little green things, the flavor just doesn't measure up. In fact, they seem a little more bitter than the regular limes found in most stores.
Key Lime Curd Tarts | Gluten Free, Low Carb | Wheatless Buns
So, if you have Key Limes, then go ahead and use 'em for this recipe. But I'm sure regular limes will do just fine.
Anyway, I hope you enjoy making these tarts. They're absolutely delicious, just the right size, and so refreshing on a warm Summer evening!
Ingredients
For the curd:
4 eggs (jumbo size) (that's all I had at the time)
1/2 C. butter (I used salted)
1/2 C. sugar substitute (I used xylitol)
1/8 tsp. stevia extract (or equivalent)
1/4 C. fresh Key Lime Juice (or regular lime juice)
2 TBLS. water
1 1/2 tsp. plain gelatin
Zest of two Key Limes and lime slices (for garnish)
For the crust:
2 C. almond meal
2 TBLS. sugar substitute
2 TBLS. butter
1 jumbo egg white
Directions
Preheat oven to 350 degrees F. Mix the crust ingredients together until well blended. Spray grease four large tart pans (about 4 3/4" in) or 5 or 6 smaller tart pans. Divide the dough among the pans, then press into the pans evenly. Poke several fork holes through the bottom of each tart and bake on a cookie sheet for approx. 12 minutes. Allow to cool.
Mix the first five ingredients in a saucepan. Whisk continuously on low for about 3 minutes, then stir the 2 TBLS. water and gelatin together and whisk into the curd. When it thickens, removed from the heat and strain through a fine mesh strainer--I use a flour sifter. Place plastic wrap over the surface of the curd and chill for approx. 2 hours. Stir the chilled curd and scoop into the tart pans, then garnish with Key lime zest and lime slices (I used regular lime slices because I ran out of Key Limes.) Enjoy!!
Note: This recipe was adapted from Baked Bree found here.
Anyway, I hope you enjoy making these tarts. They're absolutely delicious, just the right size, and so refreshing on a warm Summer evening!
Ingredients
For the curd:
4 eggs (jumbo size) (that's all I had at the time)
1/2 C. butter (I used salted)
1/2 C. sugar substitute (I used xylitol)
1/8 tsp. stevia extract (or equivalent)
1/4 C. fresh Key Lime Juice (or regular lime juice)
2 TBLS. water
1 1/2 tsp. plain gelatin
Zest of two Key Limes and lime slices (for garnish)
For the crust:
2 C. almond meal
2 TBLS. sugar substitute
2 TBLS. butter
1 jumbo egg white
Directions
Preheat oven to 350 degrees F. Mix the crust ingredients together until well blended. Spray grease four large tart pans (about 4 3/4" in) or 5 or 6 smaller tart pans. Divide the dough among the pans, then press into the pans evenly. Poke several fork holes through the bottom of each tart and bake on a cookie sheet for approx. 12 minutes. Allow to cool.
Mix the first five ingredients in a saucepan. Whisk continuously on low for about 3 minutes, then stir the 2 TBLS. water and gelatin together and whisk into the curd. When it thickens, removed from the heat and strain through a fine mesh strainer--I use a flour sifter. Place plastic wrap over the surface of the curd and chill for approx. 2 hours. Stir the chilled curd and scoop into the tart pans, then garnish with Key lime zest and lime slices (I used regular lime slices because I ran out of Key Limes.) Enjoy!!
Note: This recipe was adapted from Baked Bree found here.
Key Lime Curd Tarts | Gluten Free, Low Carb | Wheatless Buns
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