Authentic Florida Key Lime Tartlets

While visiting Sarasota, be sure to stop at one of the many Farmer’s Markets to pick up some of the seasonal citrus that is arriving daily – oranges, tangerines, grapefruit and a little favorite known as the key lime, one of Florida’s culinary stars.

Key limes are not commercially grown as much in Florida anymore but some local farmers cultivate the petite, tart lime and many Floridians grow them in their backyards. So, during the season grab them while they’re fresh.

One of the most popular desserts using key limes is Key Lime Pie. It’s so iconic here that it has been named Florida’s official state pie. And fortunately, there are many eateries in Sarasota to enjoy the famous sweet and tart dessert. But if you just want something simpler that is easy to carry for a picnic, tempt yourself with this recipe for Key Lime Tartlets, ideal for easy handling and snacking while enjoying your vacation time in Sarasota.

Authentic Florida Key Lime Tartlets

There are just a few steps to making the tartlets. The first step is to make the key lime curd. Then, make the pastry and finally assemble the tasty bites, topping off with powdered sugar and lime zest.

Ingredients

Key Lime Curd
2 cups granulated sugar
½ cup salted butter, softened
4 large eggs, room temperature
1 cup key lime juice (36 key limes or bottled Key Lime Juice)

Cream Cheese Pastry
1 – 8 oz. pkg. cream cheese
1 cup of salted butter, softened
¼ cup of granulated sugar
3 ½ cups of all-purpose flour

Topping
6-8 tablespoons of confectioner sugar
1 medium lime (for zest topping)

Equipment
4 quart heavy sauce pan
1 medium bowl
1 mixer or hand mixer
1 tartlet (small cupcake) pan (if you don’t have this, you may opt for a cupcake pan)
1 rasp (for zesting)

Key Lime Curd Preparation

In an electric mixer, beat 2 cups of granulated sugar and ½ cup salted butter on medium speed until blended.

Add 4 large eggs one at a time, beating each until blended after each addition.

Gradually pour the key lime juice into the mixture at low speed just until blended.

Mixture will separate and resemble cottage cheese, but will later emulsify when heated and whisked.

Next, take the mixture and pour it into a saucepan. Cook over medium-low heat for 14-16 minutes whisking constantly until mixture thickens and begins to bubble.

Take saucepan off the heat and pour the key lime curd into a bowl. Let the key lime curd cool for 30 minutes.

After 30 minutes place plastic saran wrap over the key lime curd, so a film does not occur. Refrigerate for 4 hours.

Prepare Cream Cheese Pastry

In the electric mixer, beat 1 package of room temperature cream cheese, 1 cup of salted butter, and ¼ cup of granulated sugar on medium speed until creamy.

On low speed, gradually add 3 ½ cups of flour into the mixture until blended.

Pour the dough onto a board, shape into a disk.

Take a sheet pan, and roll 1-inch pieces of dough into balls. Create a total of 60 balls, place on the sheet pan, cover with saran wrap and refrigerate for 1 hour.

Cook Pastry

Set oven at 400 degrees.

Remove dough balls from refrigerator and let sit for 10 minutes.

Begin placing the balls into the holes of the tartlet pan and shape into a cup to create each tartlet shell.

Bake the dough for 10-12 minutes.

Take the pan out of the over, remove the shells and let cool for 20 minutes.

Assemble Tartlets

Take the key lime curd out of the refrigerator.

Place the shells on a platter and with a small spoon scoop the key lime curd into the shells.

Topping

Next, zest 1 lime with a rasp (may substitute a grater).

Sprinkle the lime zest on top of the tartlets and dust with powdered sugar.

Enjoy! Just pop in your mouth for a tantalizing sweet and sour taste.

Florida native Robin Draper is a columnist, author and owner of the award-winning “Blog of the Year” and “Best Travel Blog” website, AuthenticFlorida.com, a travel and lifestyle blog devoted to the simple and delightful pleasures for Florida living.