When you click on a page, scroll past this week's featured photo to view.

WELCOME!

This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer.
We all have something to share...and we all have something to learn!


___________________________________________________________



Key Lime Christmas Tree

Key Lime Christmas Tree
Celebrate the Holiday by Creating a Cookie Tree Centerpiece! Scroll down for tutorial!


.............................................................................................................................

/////////////////////////////////////////////////////////////////
.............................................................................................................................



Tuesday, May 26, 2009

Key Lime Mini Tarts




Perfect for Summer entertaining!
These rich 2 inch tarts are the perfect ending to any summer or outdoor entertaining. Key Lime filling over a Pecan shortbread cookie, topped with fresh blueberries and strawberries and drizzled with grenadine syrup.






Start by making the pecan shortbread ( I used a mini cheesecake pan with removable bottoms.) After popping the cookies into the oven, make the key lime curd.
After both are cooled, then just mix your filling, pipe it onto the cookie and top with your fresh fruit. Although I used strawberries and blueberries, this tart would be terrific with tart pie cherries, peaches, or raspberries.


MINI KEY LIME TARTS ON PECAN SHORTBREAD CRUST

Pecan Shortbread
Key Lime Filling
Fresh Fruit
Grenadine, Strawberry or Pomegranate Syrup


Pecan Shortbread

1 stick + 2T. softened butter (10 Tbsp)
1/4 cup packed light brown sugar
1/8 tsp Butterscotch Lorann oil (opt)
1-1/4 cups sifted flour
2/3 cup pecans, finely ground

Cream your butter and sugar together with the Lorann oil. Add the flour with the pecans. Chill dough for about 15 minutes for easier handling. Divide into 24 balls and press into the bottom of ungreased pan. Bake at 350 degrees for 20 minutes. Remove from oven and cool completely.


Key Lime Filling

1/2 cup Key lime juice ( I use "Nellie and Joe's")
1 Tbsp cornstarch
6 egg yolks, all albumen removed
3/4 cup sugar
1/4 cup chilled butter, cut into small pieces
8 oz. softened and whipped cream cheese

Blend Key Lime Juice together with cornstarch. Pour into a sauce pan; and whisk in egg yolks and sugar. Add butter and cook over med-low heat , stirring constantly until translucent and mixture holds its shape when stirred. Press through a sieve, pour into a bowl, cover with plastic wrap, chilling thoroughly. Add cream cheese and mix together well.


Assemble tarts:
Place Key Lime filling in a pastry bag with a fluted tip. Pipe over each cookie, still in pan. Chill well, then lift out of cheesecake pan and remove the pan bottoms. Arrange sliced strawberries and blueberries on the top of each tart, and drizzle with syrup. 




Makes 2 dozen 2" tarts...and don't ask how many calories...you don't want to know!


Links for Products listed in this recipe:



Photography and Instructions by Jacque Benson 2009 all rights reserved
This material may not be republished or reproduced in any manner without the expressed permission of the author.

4 comments:

  1. Hello,
    As the internet marketing person for LorAnn Oils, I am thrilled to see our Butterscotch flavoring used in your recipe. As a thank you, I would like to offer coupon code CAKES to all your blog readers. This code can be used at www.LorAnnOils.com to receive 10% off all orders thru 6/30/09 - Happy baking!

    ReplyDelete
  2. I have made this wonderful dessert from Jacque's recipe. It is sooooo good. It turned out wonderful.

    ReplyDelete
  3. I'm going to have to try this soon too!!! I looks and sounds so delicious!!

    ReplyDelete
  4. Thank you Sandy!! That is such a generous offer!! I have posted it on the blog!!

    Kim I am so glad you tried these. Thanks for the comment!

    Thanks Rhonda! Try them out and let me know how you like them!!

    ReplyDelete

We really appreciate your comments and always look forward to hearing from you!

However we do not like spam, derogatory comments, or foul language. We would appreciate it if your would refrain from doing so or your comment will be deleted.

Search This Blog

The Tutorials This Week Were Generously Shared by

MARIE GARCIA, BOBBIE NOTO, RHONDA CHRISTENSEN & JACQUE BENSON

A big thank you - CAT
big thank you pictures

And to ALL of our Readers...

May this holiday season bring you

Think CHOCOLATE!

This is fun!

Shimmer and Shine Drip Cake Tutorial by our SugarTeachers member, Marie Garcia, owner of Marie's Sweet Cakes. Give her a thumb's up and subscribe to Marie's Sweet Cakes YouTube channel!

A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
Time for festivities to begin! Start with these festive little animals on sugar cookies. Click on photo to access tutorial on Bobbie Noto's beautiful website, 5th Avenue Cake Design.

Cake Balls or Truffles?

Cake Balls or Truffles?
A great tutorial shared by Rhonda Christensen. Click on photo to see the tutorial!
Related Posts with Thumbnails

You can help find a cure for kids with Juvenile Dematomyositis, with "Lovin' By the Dozen"

You can help find a cure for kids with Juvenile Dematomyositis, with  "Lovin' By the Dozen"
Click on the logo above for more information!