Vegetable cooking spray

2 T. granulated sugar

2 T. confectioners’ sugar

1/2 C. butter cut up (no substitutes)

1-1/4 C. all-purpose flour

1/2 tsp. grated fresh ginger

3/4 C. granulated sugar

1 tsp. grated lime peel

1/4 C. fresh lime juice

3 large egg yolks

1 large egg

2 T. butter cut up (no substitutes)

Confectioners¿ sugar, for garnish

 

Heat oven to 350 degree F. Lightly coat twelve 1-3/4-inch miniature muffin-pan C. (or mini muffin pans) with vegetable cooking spray. For the pastry, pulse the 2 T. granulated and confectioners¿ sugars together in a food processor to blend. Add 1/2 C. butter and pulse to break up into small pieces. Add flour and ginger; pulse until fine crumbs form. Turn crumbs out onto counter and gently gather until dough holds together. Divide dough in half. Roll each piece into a 12-inch log; wrap one log in plastic wrap and refrigerate. Cut remaining log crosswise into 12 equal pieces. Press each piece into bottom and up side of a muffin C.. Bake 16 to 18 minutes or until pastry is golden.  Meanwhile, for the lime curd whisk together the 3/4 C. granulated sugar, lime peel, lime juice, egg yolks and egg in a medium saucepan. Cook 5 to 8 minutes, stirring, over medium-low heat, until mixture thickens (do not boil). Strain mixture through a fine sieve into a medium bowl; stir in 2 T. butter until melted.  Reduce oven temperature to 300 degrees F. Using half the Lime Curd, fill tartlet shells. Bake 10 to 12 minutes or until filling is set. Transfer pan to a wire rack. Remove tartlets from pan when slightly warm, then cool completely. Cool pan. Repeat process with remaining pastry log and Lime Curd. Garnish with confectioners¿ sugar, if desired. Makes 2 dozen tartlets.