Key Lime Curd Tartlets

Directions

1. 1
   Whisk together the first 4 ingredients in a saucepan, and cook over medium-low heat, whisking constantly, 12 minutes or until mixture is thickened.
2. 2
   Stir in lime rind.
3. 3
   Pour carefully through a wire-mesh strainer into a bowl.
4. 4
   Cover mixture, and refrigerate 4-6 hours.
5. 5
   Pulse flours, sugar, salt and baking powder in a food processor until combined.
6. 6
   Add 1 cup butter and the shortening, and pulse until mixture is crumbly.
7. 7
   Add cold water, 1 tablespoon at a time, pulsing after each addition.
8. 8
   Remove dough, and wrap in plastic wrap; chill at least 2 hours.
9. 9
   Shape dough into 34 (1-inch) balls, and press balls into lightly greased miniature tart pans.
10. 10
    Prick with a fork.
11. 11
    Bake at 375 degrees F for 13 minutes or until golden.
12. 12
    Remove from pans, let cool on wire racks.
13. 13
    Spoon 1-2 teaspoons lime curd into each tart shell; top with strawberry slices.
14. 14
    You can substitute mini muffin pans for mini tart pans.