Quick-and-Easy Lime Tartlets

from January/February 2010 TeaTime Magazine

Easy yet delicious, our lime-curd tartlets topped with fresh currants are a great way to entertain last-minute guests.

Downloads:
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.