i always make these around easter but am running a little later this year.
they are also great for summer and are the perfect two-bite treat.
this time i also made lemon which we all thought were pretty great but nothin beats the key lime in my house....so far.
you can make your own pastry but to save time i usually buy pre-made pie dough and just roll it out. i use a round cutter just a bit larger than the mini muffin tin.
bake following the pie dough instructions but cut the time down and watch them. poke holes in the bottoms so they don't puff up too much while baking.
make your curd filling:
1/2 cupbottled key lime juice
5 large egg yolks
1 1/2 tablespoonsbutter, cut into small pieces
combine first 3 ingredients in a medium, heavy saucepan. cook over medium heat 7 minutes or until thick, stirring constantly with a whisk. remove from heat. add butter; stir with a whisk until butter melts. place pan in a large ice-filled bowl for 20 minutes or until lime curd comes to room temperature, stirring occasionally. cover and chill.
you can make this ahead of time if you wish OR if you choose to make life easier on yourself you can go buy a jar of curd. i won't judge.
make your filling:
1 pkg. cream cheese (softened)
1 cup yogurt
3 tbsps. powdered sugar
mix in 1/2 cup of curd to cream cheese filling. because i made lemon and key lime i split the cream cheese filling mixture in half then added 1/4 cup of each curd flavor.
spoon into cooled mini tarts. top with whipped cream and a lime/lemon wedge.
consume quickly because if you blink-my kids will eat them.