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Mini Mojito Tarts

  • Prep 20 min
  • Total 45 min
  • Ingredients 7
  • Servings 14

These cute tarts have a homemade minty lime filling reminiscent of a refreshing mojito. MORE+ LESS-

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

Hide Images
  • 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

No nutrition information available for this recipe

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