Recipe and content provided by Amanda Hokanson
I was craving something beyond peanut butter and chocolate...it is rare but it does happen.
The plan was to make a key lime curd and ended up with these Strawberry Margarita Tartlets. The only unfortunate thing is the lackluster color of key lime curd -- luckily the color belies the flavor punch.
Strawberry Margarita Tartlets
Key Lime Curd
- 2/3 cup (160 ml) key lime juice (or fresh squeezed)
- 10 tbsp (150 grams) BochaSweet sweetener
- 4 large egg yolks
- 1/2 cup (118 ml) heavy whipping cream
- 2 tbsp (28 grams) Kerrygold butter
- 1 tsp vanilla extract
- 1.5 tbsp lime zest
- 8 ounces of softened Neufchatel cheese
- strawberry sauce (to taste)
- If you're fancy and have a bain-marie then get ready to put it to work. If you're a commoner like me, find a heat proof bowl that will fit atop a large sauce pan or small pot to use as your double boiler. Fill your pan with water and set it on the heat and bring to a boil. It should be as full as possible without letting the bowl sit in the water.
- Whisk juice, sweetener, eggs, and whipping cream in the heat proof bowl. Reduce the heat on the pan to a low boil and place the bowl on the pan.
- Be prepared to spend some quality time with this curd. You must whisk, stir, scrape, and otherwise keep it moving to prevent scorching and keep it smooth. Adjust heat up and down, keep things moving without burning yourself but whisk like you've never whisked before.
- Once the curd mixture gets hot, it will start to thicken pretty quickly. Lift your whisk and when what falls off keeps a bit of its form before melting back in, take it off the heat.
- Beat in the butter, vanilla, and zest. Whisk until well incorporated. Allow to cool 15 minutes, stirring occasionally, then cover and place in fridge at least 4 hours.
- The tart filling is 8 ounces of softened Neufchatel cheese whisked together with the curd. I made almond meal tartlet shells and added some homemade strawberry lime chia sauce.