Lemon-Lime Mini Tarts

By carol gorman

Ingredients

• 3 eggs
• 3/4 cup sugar
• 1 teaspoon rum flavoring
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 3 packages (2.1 ounces each) prepared phyllo cups (45 cups total)
• 1 1/2 cups fresh raspberries (45 total)
• Toasted flake coconut for garnish, optional

Details

Servings 45
Preparation time 10mins
Cooking time 20mins
Adapted from familycircle.com

Preparation

Step 1

In a heavy-bottom small saucepan, whisk eggs, sugar, rum flavoring and both juices. Cook over medium heat, whisking constantly, just until boiling and mixture is thickened, about 10 minutes (mixture should register 160 F on instant-read thermometer). Strain lemon-lime curd into bowl; cover surface with plastic wrap; refrigerate 2 hours or until chilled. Can be made a day ahead.

To serve, spoon 1-1/2 teaspoons curd into each phyllo cup; top with a raspberry and a pinch of coconut. Serve immediately or refrigerate up to 4 hours.

Servings Per Recipe: 45 PER SERVING: 44 cal., 1 g total fat 14 mg chol., 15 mg sodium, 7 g carb. 1 g pro.