Yield: 2 dozen 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
- lime zest
- edible flowers
- mint leaves
- curled lime peel
- dusting of confectioners’ sugar
- Heat oven to 350°F. Lightly grease a 24-well mini muffin pan. Set aside.
- 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.
- 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.
- 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.
- 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.
- Bake for 18–22 minutes or until edges are golden brown.
- 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!)
- Allow shortbread shells to cool in pans for 10–15 minutes. Then transfer shells to a wire rack and allow to cool completely.
- 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.