Key Lime Curd Tartlets

• 4 large eggs
• 2/3 cup fresh Key lime juice
• 3/4 cup sugar
• 6 tablespoons unsalted butter
• 2 teaspoons grated Key lime rind
• 1 1/4 cups all-purpose flour
• 3/4 cup cake flour
• 1 1/2 tablespoons sugar
• 3/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup butter or margarine, cut up
• 1/4 cup shortening
• 6 tablespoons cold water
• 1 pint fresh strawberries, sliced

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. Pour carefully through a wire-mesh strainer into a bowl. Cover mixture, and refrigerate 4 to 6 hours.
2. Pulse flours, sugar, salt, and baking powder in a food processor until combined. Add 1 cup butter and shortening, and pulse until mixture is crumbly. Add cold water, 1 tablespoon at a time, pulsing after each addition. Remove dough, and wrap in plastic wrap; chill at least 2 hours.
3. Shape dough into 34 (1-inch) balls, and press balls into lightly greased miniature tart pans. Prick with a fork.
4. Bake at 375u0b0 for 13 minutes or until golden. Remove from pans, and let cool on wire racks.
5. Spoon 1 to 2 teaspoons lime curd into each tart shell; top with strawberry slices.
6. Note: You may substitute miniature muffin pans for the miniature tart pans.

eggs, fresh key lime juice, sugar, unsalted butter, lime rind, flour, cake flour, sugar, salt, baking powder, butter, shortening, cold water, fresh strawberries

Taken from www.myrecipes.com/recipe/key-lime-curd-tartlets (may not work)