How Do You Make Lemon-Lime Mini Tarts?
these little tarts are delicious, make a few batches and deliver them on MOTHER’S DAY or anytime Birthday’s, Anniversary’s, get-togethers, parties, or just to have yourself 3-eggs, 3/4 cup sugar, 1-teaspoon rum flavoring, 1/4 cup fresh lime juice, 1/4/ cup fresh lemon juice, 3-packages (2.1 ounces each) prepared phyllo cups ( 45 cups total) 1-1/2 cups fresh raspberries ( 45 total), toasted flake coconut for garnish, optional in a heavy-bottom small-saucepan, whisk eggs, sugar, rum flavoring and both juices. COOK over medium heat, whisking constantly, just until boiling and mixture is thickened, about 10 minutes (mixture should register 160 degrees on instant thermometer), STRAIN lemon-lime curd into bowl; COVER with plastic wrap; REFRIGERATE 2-hours until chilled. you can make up to 1-day ahead. TO SERVE, spoon 1-1/2 teaspoons curd into phyllo cup; TOP with raspberry and a PINCH of coconut. SERVE immediately or refrigerate up to 4-hours. TO MAKE YOUR OWN PHYLLO CUPS——- just arrange
