Tuesday, May 2, 2017



by Rita Heikenfeld
Key Lime Curd:
1 c. sugar
2/3 c. bottled Key Lime Juice (Nelly and Joes) near juices/lemon juce section
5 large eggs, room temperature
1/2 c. unsalted butter, melted and kept warm

Phyllo Cups:
1 pack phyllo sheets,thawed in refrigerator overnight* Don't try to quick thaw room temp. It will form a big lump.
Butter flavored cooking spray
1/2 c. finely minced nuts (pecans)
1/2 cup sugar

1 3/4 c. whipped cream

Key Lime Curd/ Mousse: Combine sugar, juice,and eggs in blender. Whirl until mixed. On low speed, add butter in a thin stream. Transfer to saucepan and cook over low heat, stirring occasionally, until mixture is thick enough to mound slightly, about 8minutes. Cool. Store in refrigerator, covered, up to 2 weeks.
 After curd is cooked pour into a measuring cup. To make mousse, use anywhere from half to an equal amount of whipped cream. Fold into the COMPLETELY CHILLED lime curd. This can be done an hour or two before serving.

 Phyllo Cups: You can make phyllo cups 2-3 days ahead of time.Thaw phyllo overnight in refrigerator. Preheat oven to 350 degrees.

Assemble everything before the phyllo (or in this package fillo) is opened. Spray the tin pan with the butter spray.

                               Not puff pastry sheets!!  Twice I have forgotten and grabbed them!

Bring to room temp. Unroll on a smooth dry surface. Keep covered with plastic and then a damp towel. Air dries it out.

 Keep covered it will dry in a few minutes. Don't be surprised the 1st few sheets are dry and not usable.

 Spray 1 layer with butter spray or melted butter and sprinkle with sugar, then repeat and sprinkle with nuts, repeat with sugar, then nuts and end with sugar (for a total of 5 layers.)
 Cut phyllo 1inch larger than your tart pan in squares .

Spray tins. Bake 350 degrees for 10 minutes, or until golden brown. Allow them to cool.

Once cooled, fill tarts with mousse just before serving. Don't do in advance for 2 reasons: the bottoms aren't flat and will roll and they can get a tad soggy if not eaten right away.
 Makes 30 servings of  tiny muffin cups. Going with a standard muffin is just too much! Yes, we tried it.

Note: If you have empty tins, place water in them to keep them from burning. You can freeze the curd in a ball mason jar for 2 months.(I'd cover the tops with saran wrap, so that it touches the curd).

To make homemade whip cream: Take a 1/2 pint whipping cream and whip until fluffy.
Slowly add powdered sugar to desired sweetness. I like a splash of vanilla, but it will darken the cream.

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