Playful and bright, these tarts come to life as fireflies with the help of lime curd–lit bottoms and almond wings. To carefully remove the tart shells from the pan, cover them tightly with a kitchen towel, invert and tap the edge of the pan on the counter to release the shells. Eat any remaining filling right out of the bowl. It's that good!
- Portion size 24 servings
- Credits : Canadian Living Magazine: Family Fun Guide, Summer 2013
MethodPastry: In large bowl, beat butter with sugar until smooth; beat in vanilla and salt. Stir in flour; knead into ball. Roll by scant 1 tbsp into 24 balls (there will be a little left over).
Press onto bottoms and up sides of mini muffin cups; prick all over with fork. Refrigerate for 1 hour.
Bake in 375ºF (190ºC) oven until edges are golden, 10 to 12 minutes. Let cool in pan on rack for 5 minutes. Carefully remove from pan; let cool completely.
Lime Curd: Meanwhile, in large heatproof bowl, whisk together eggs, egg yolks, sugar, lime zest and lime juice. Set over saucepan of simmering water; cook, stirring constantly, until space remains after spoon is drawn through, 6 to 8 minutes.
Strain through fine sieve into large bowl. Tint with food colouring to desired shade. Place plastic wrap directly on surface; refrigerate for 1 hour.
Fold whipped cream into lime curd. Spoon 1 tbsp into each pastry shell.
For each firefly, dip bases of 2 candy eyeballs into remaining curd; press onto 1 candy coated chocolate piece. Place on tart at edge of curd. Surround with 4 almond slices for wings and 2 licorice pieces for antennae. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Nutritional facts Per tart: about
- Fibre 1 g
- Sodium 11 mg
- Sugars 10 g
- Protein 2 g
- Calories 145.0
- Potassium 45 mg
- Cholesterol 36 mg
- Saturated fat 4 g
- Total carbohydrate 17 g
- Iron 4.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 6.0
- Vitamin C 2.0