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Quick-and-Easy Lime Tartlets


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Quick-and-Easy Lime Tartlets Recipe





1 1/2 (10-ounce) jars prepared lime curd
3 (2-ounce) packages prepared vol-au-vents* or miniature puff pastry shells, baked and cooled
2 pints fresh currants


• Place curd in a pastry bag fitted with a small round tip. Pipe curd
into pastry shells, and top with currants. Serve immediately, or
refrigerate for up to 4 hours before serving.

 
*Vol-au-vents are hollow pastry shells. For testing purposes, we used
Erica’s Kitchen Vol au Vents.



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