Last week my mom and I found ourselves back in California. My mom and I spent over 28 years living in Southern California before becoming Virginia transplants. Back to the land of sunshine,blue skies, palm trees and citrus. Which inspired these citrus tarts.
We headed west to talk about our new gluten-free cookbook at the Gluten Free and Allergy Friendly Expo. A World Of Flavor: Your Gluten Free Passport. If you would like to know more: http://thewhiskandthespoon.com/cookbook/
Until my brother moved to Los Angeles to live with his fiancé I never really knew the city. Not to far from their apartment is Venice Beach. Known for its charming canals and homes it is right by the Pacific Ocean. This trip I managed to discover some of their murals.
There were dozens of these murals in Venice which are of interest. The weather perfect and the taco truck we found for lunch was fantastic. While driving through Los Angeles the citrus trees were bursting with limes,lemons, and oranges. We saw neighborhood signs everywhere to stop and help yourself. Which inspired us to make these citrus tarts. These are actually lime and are in mini or regular size. All I can say is that they are the perfect antidote if you have the winter blues.
Happy Baking! Leave me a comment and let me know what you think of the Citrus Tarts recipe.
Key Lime Tartlets
2 1/4 cups flour
2 tsp. sugar
1/2 tsp. salt
10 Tbsp. butter, chilled and cut in chunks
4 Tbsp. Crisco shortening (chilled and cut in chunks)
4-6 Tbsp. ice water
1 1/2 cups sugar
6 Tbsp. cornstarch
1/4 tsp. salt
2/3 cup key lime juice
1/3 cup water
3 beaten egg yolks
2 Tbsp. melted butter
1 1/2 cups boiling water
Zest of 3 limes
1/2 tsp. lemon extract
For crust, put dry ingredients in food processor. Pulse 2 times to combine. Add butter and Crisco chunks and pulse until shortening is the size of peas. Turn food processor on and add ice water one tablespoon at a time until it forms a ball. Take pieces of dough about the size of a walnut and press into mini muffin or mini tart pans. (Makes about 24). Refrigerate for 30 minutes, and preheat oven to 400 degrees F. Bake for 15-20 minutes, or until nicely browned. Remove from oven and cool before filling.
For filling: Combine in a medium saucepan the sugar, cornstarch and salt. Whisk in lime juice and 1/3 cup water. Whisk in beaten egg yolks. Mix together melted butter and boiling water and whisk into mixture. Bring to boil over medium heat, then simmer until thick (a couple minutes), stirring constantly. Remove from heat and stir in zest and extract.
Allow filling and crusts to cool. Fill tartlet crusts with filling and serve chilled. Top with whipped cream if desired.