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Mini Mojito Tarts

(1)
  1 reviews
  • 20 min prep time
  • 45 min total time
  • 7 ingredients
  • 14 servings
  • Pinterest
    236
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These cute tarts have a homemade minty lime filling reminiscent of a refreshing mojito.

Nikki Gladd Nikki Gladd
May 25, 2016

Ingredients

1
cup sugar
4
eggs
4
teaspoons grated lime peel plus 1/2 cup fresh squeezed lime juice (from about 4 limes)
1/2
cup unsalted butter, cut into small cubes
1/2
teaspoon peppermint extract
1
box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box
Whipped cream or topping

Steps

  • 1 In 2-quart nonreactive saucepan, beat 1 cup sugar, 4 eggs, 4 teaspoons grated lime peel plus 1/2 cup fresh squeezed lime juice (from about 4 limes) with whisk. Cook over medium-low heat about 10 minutes, beating constantly, until mixture is thickened.
  • 2 Remove from heat; beat in 1/2 cup unsalted butter, cut into small cubes, one cube at a time, until thoroughly combined. Set mesh strainer over glass bowl; strain mixture into bowl. Stir in 1/2 teaspoon peppermint extract. Cover and refrigerate while making tart shells.
  • 3 Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 7 rounds, and place on outsides of cups of upside down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
  • 4 Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
  • 5 Fill each shell with cooled lime mixture. Serve immediately, or refrigerate and serve within 3 days. Top with a dollop of whipped cream or topping just before serving.
  • 1 In 2-quart nonreactive saucepan, beat 1 cup sugar, 4 eggs, 4 teaspoons grated lime peel plus 1/2 cup fresh squeezed lime juice (from about 4 limes) with whisk. Cook over medium-low heat about 10 minutes, beating constantly, until mixture is thickened.
  • 2 Remove from heat; beat in 1/2 cup unsalted butter, cut into small cubes, one cube at a time, until thoroughly combined. Set mesh strainer over glass bowl; strain mixture into bowl. Stir in 1/2 teaspoon peppermint extract. Cover and refrigerate while making tart shells.
  • 3 Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 7 rounds, and place on outsides of cups of upside down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
  • 4 Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
  • 5 Fill each shell with cooled lime mixture. Serve immediately, or refrigerate and serve within 3 days. Top with a dollop of whipped cream or topping just before serving.

Expert Tips

To make up to 20 tarts, reroll the scraps of pie dough to a thin layer, and cut more rounds.

Garnish tarts with fresh mint, if desired.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
193.4
% Daily Value
Total Fat
11.4g
18%
Saturated Fat
6.0g
30%
Cholesterol
73.4mg
24%
Sodium
95.8mg
4%
Total Carbohydrate
22.1g
7%
Dietary Fiber
0.1g
0%
Sugars
14.5g
Protein
1.9g
% Daily Value*:
Vitamin C
5.60%
6%
Calcium
1.20%
1%
Iron
1.50%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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