Mini Mojito Tarts Recipe

Name: Mini Mojito Tarts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 14 servings
Ingredients: 1 cup sugar; 4 eggs; 4 teaspoons grated lime peel plus 1/2 cup fresh squeezed lime juice (from about 4 limes); 1/2 cup unsalted butter, cut into small cubes; 1/2 teaspoon peppermint extract; 1 box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box; Whipped cream or topping

Ingredients

1 cup sugar
4 eggs
4 teaspoons grated lime peel plus 1/2 cup fresh squeezed lime juice (from about 4 limes)
1/2 cup unsalted butter, cut into small cubes
1/2 teaspoon peppermint extract
1 box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box
Whipped cream or topping

	PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 14 servings

Instructions

In 2-quart nonreactive saucepan, beat 1 cup sugar, 4 eggs, 4 teaspoons grated lime peel plus 1/2 cup fresh squeezed lime juice (from about 4 limes) with whisk.
Cook over medium-low heat about 10 minutes, beating constantly, until mixture is thickened.
Remove from heat; beat in 1/2 cup unsalted butter, cut into small cubes, one cube at a time, until thoroughly combined.
Set mesh strainer over glass bowl; strain mixture into bowl. Stir in 1/2 teaspoon peppermint extract. Cover and refrigerate while making tart shells.
Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface.
Use 3-inch round cutter to cut 7 rounds, and place on outsides of cups of upside down nonstick mini muffin pan, skipping every other one.
Repeat with second crust.
Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
Fill each shell with cooled lime mixture. Serve immediately, or refrigerate and serve within 3 days.
Top with a dollop of whipped cream or topping just before serving.