Lime Mini Tarts with Raspberry Glaze


How did I come up with this recipe? All I know is that it’s not a modified version of a recipe I found in a cookbook. It is original, and since I was not pleased with the strawberry almond tartlets with kumquat flavored filling, I decided that I will do it right this time. I made these mini tarts at my friend Andy’s house, and I truly hope he enjoyed them.


For mini tarts dough
2/3 cup confectioners’ sugar (you can use white or light brown sugar as well)
1 cup chopped almonds
1/2 stick unsalted butter, softened at room temperature
2 eggs
1 tbsp vanilla extract
flour (to form soft, non-sticky dough)

For lime filling
2 cups whole milk
1 cup sugar
zest and juice of 1 lime
3-4 tbsp flour
4 egg yolks
1 tbsp butter

For raspberry glaze
6 oz. fresh raspberries
4-5 tsp sugar


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