Lime Curd Puff Pastry Cups Food

FRESH LIME CURD

Steps:

• Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
• Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.

LIME CURD TART

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
• Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
• Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

PUFF PASTRY TARTS WITH LIME CURD

Steps:

• In a heatproof bowl that fits over a saucepan, whisk the eggs and sugar until smooth and pale, about 2 minutes. Whisk in the lime zest and lime juice.
• Add 2 to 3 inches of water to the saucepan then bring to a simmer. Rest the bowl with eggs and sugar over the pan. (The water should not be touching the bottom of the bowl. If it is, remove some water from the saucepan). Continue to whisk the mixture until it thickens, about 2 minutes.
• Remove the bowl from the heat then whisk in the butter until completely melted and blended in. Strain the lime curd into a container and cover with plastic wrap pressed directly onto the surface of the curd. Cool then refrigerate up to 1 week.
• Bake pastry cups according to the package directions then cool on wire racks. Fill cooled cups with a generous tablespoon of the chilled lime curd.
• Place a metal mixing bowl into the freezer and chill for about 10 minutes.
• Add the sugar and cream to the cold bowl then use a handheld mixer to beat the cream until stiff peaks form. Top filled tarts with the whipped cream and a few pieces of lime zest.

QUICHE PASTRY CUPS

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square; cut each into 9 squares. Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings. In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups. Pour egg mixture over cheese mixture., In a small bowl, whisk remaining egg with remaining 2 tablespoons cream; brush over pastry edges. Bake 15-18 minutes or until golden brown. Remove to wire racks. Serve warm. Freeze option: Cover and freeze baked pastries on greased baking sheets until firm. Transfer to resealable freezer containers; return to freezer. To use, reheat frozen pastries on ungreased baking sheets in a preheated 375° oven 17-20 minutes or until heated through.