Key Lime Curd Tartlets

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 0.8 cup cake flour 
• 4 large eggs 
• 1.3 cups flour all-purpose
• 0.7 cup key lime juice fresh
• 2 teaspoons key lime rind grated
• 1 cup butter 
• 0.8 teaspoon salt 
• 0.3 cup shortening 
• 1 pint strawberries fresh sliced
• 0.8 cup sugar 
• 1.5 tablespoons sugar 
• 6 tablespoons butter unsalted
• 6 tablespoons water cold

Equipment

• food processor
• bowl
• sauce pan
• oven
• whisk
• sieve
• plastic wrap

Directions

1. Whisk together first 4 ingredients in a saucepan, and cook over medium-low heat, whisking constantly, 12 minutes or until mixture is thickened. Stir in lime rind.
2. Pour carefully through a wire-mesh strainer into a bowl. Cover mixture, and refrigerate 4 to 6 hours.
3. Pulse flours, sugar, salt, and baking powder in a food processor until combined.
4. Add 1 cup butter and shortening, and pulse until mixture is crumbly.
5. Add cold water, 1 tablespoon at a time, pulsing after each addition.
6. Remove dough, and wrap in plastic wrap; chill at least 2 hours.
7. Shape dough into 34 (1-inch) balls, and press balls into lightly greased miniature tart pans. Prick with a fork.
8. Bake at 375 for 13 minutes or until golden.
9. Remove from pans, and let cool on wire racks.
10. Spoon 1 to 2 teaspoons lime curd into each tart shell; top with strawberry slices.
11. Note: You may substitute miniature muffin pans for the miniature tart pans.