Cherri's Korner

 I like to hear from the public on how they have taken a recipe and tweaked it to make it their own. Here is a recipe from Dunstan, O.S.B.

The original recipe is from Magnolia Journal Spring 2018, (adapted by Dunstan, O.S.B. March 2018.)

Honey-Lime Tartlets

Prep: 30 minutes to cut and bake shells: 12 minutes at 375°F Cook: 5 minutes

Chill: 1 hour to 24 hours

Ingredients

• 1 package of store bought pie dough

• 1 cup sugar

• 1 Tbsp. cornstarch

• 1 cup heavy cream

• 1 zest of lime, plus some for garnish

• 1/3 to 1/2 cup lime juice-fresh squeezed

• 3 Tbsp. unsalted butter, cut up

• 1 Tbsp. honey plus extra to garnish

• 1 cup sour cream

Directions:

1) Unroll the pie dough, cut it with a biscuit/cookie cutter and fit it into small non-stick cupcake pans. Re-roll the scraps… Lightly prick the dough along the sides and bottom of each cupcake pan with a fork. Pre-bake until light/medium brown @ 375º. Allow to fully cool on wire rack. Yield: 24-36 shells.

2) For filling, in a medium saucepan stir together the 1 cup sugar and the cornstarch. Whisk in heavy cream, lime zest, and lime juice. Cook and stir over medium heat until gently boiling. Cook and stir 1 to 2 minutes more or until thickened. Remove from heat. Stir in the 3 Tbsp. butter and honey until butter is melted. Stir in the sour cream. Refrigerate at least 1 hour or up to 24 hours.

3) Then within less than a couple of hours before serving, pipe the tart filling (I made it a day and a half ahead and refrigerated it.) Into the pre-baked cups using a pastry bag with star tip. Garnish as desired or not.

[I was generous with the amount of lime zest in the filling as well as with the honey. It is easy to multiply this recipe. I like finger food for a dessert buffet, maybe larger tarts for other methods of serving. I experimented to find what worked for me for Easter 2018 to serve 120 people.]

Editor’s Note: They are delicious! Great in the lemon variety, too!