Mini Lime Curd Shortbread Tarts

Yield: 2 dozen mini tarts

Ingredients

Mini Tarts:

• 1 cup (226g) unsalted butter, rather soft
• 1 cup (114g) confectioners’ sugar, sifted
• 2 tsp vanilla extract
• ¼ cup (28g) cornstarch
• 1 ¾ cups (210g) all-purpose flour
• ½ tsp salt
• ½ to ¾ cup (145g to 218g) Mrs Bridges Lime Curd

Garnish Ideas:

• lime zest
• edible flowers
• mint leaves
• curled lime peel
• dusting of confectioners’ sugar

Directions

1. Heat oven to 350°F. Lightly grease a 24-well mini muffin pan. Set aside.
2. In a large bowl, combine soft butter and confectioners’ sugar. Using a silicone spatula, fold ingredients together until creamy. Stir in vanilla.
   NOTE: We used a macaronage-esque folding technique for most of this recipe… or, as we were calling it, the stir ‘n smoosh.
3. Fold in cornstarch. Then fold in flour and salt. As the dough begins to form, it will look shaggy, but keep mixing and it will come together nicely.
4. Divide dough into 24 pieces (about 24g each). Roll a dough piece into a ball, then place into mini muffin well. Repeat with remaining dough.
5. With your fingers, gently flatten each dough ball in its well. Using a ½-teaspoon measuring spoon or a finger, make an indentation in the centre of each dough blob.
6. Bake for 18–22 minutes or until edges are golden brown.
7. Transfer pan to wire rack. You’ll notice that the indentations have puffed up a wee bit. Immediately (but gently) reform indentations with ½-teaspoon measuring spoon or backside of a wooden spoon. (Don’t burn your fingers!)
8. Allow shortbread shells to cool in pans for 10–15 minutes. Then transfer shells to a wire rack and allow to cool completely.
9. Once shortbread shells are totally cool, pipe or spoon 1 to 1 ½ teaspoons lime curd into each well. Garnish however you like; we simply grated some lime zest atop our mini tarts.

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Slightly adapted from: The Café Sucre Farine