Lime Curd Puff Pastry Cups Recipes

LIME CURD PUFF PASTRY CUPS

Steps:

• Preheat oven to 425*F
• If puff pastry sheets are frozen, allow to thaw so you can unfold the sheets.
• Make Lime Curd if you have not done so already.
• Once puff pastry sheets are malleable, unfold puff pastry sheets.
• Cut each sheet at the crease marks to create 3 long strips per sheet. Then cut three strips across to create 9 squares. Repeat steps 4 & 5 for second sheet of puff pastry.
• Spray a muffin tin with non-stick spray.
• Place one square of puff pastry in easy muffin cup. Gently press down to create a cup.
• Place a Tablespoon of Lime Curd in the center of each puff pastry cup.
• If you do not want the meringue topping, skip down to step #16
• Pour egg whites in a new VERY CLEAN bowl.
• Whip egg whites until big, glossy and smooth.
• Add cream of tartar and whip for 30 seconds more.
• While whipping, slowly add sugar about a Tablespoon at a time all sugar has been added.
• Continue beating until stiff peaks form.
• Scoop whipped Meringue on top of lime curd.
• Bake for 10 Minutes or until puff pastry sheets are puffed and golden and meringue is golden on the peaks.
• Remove from oven. Allow to cool then remove from muffin tin.
• Sprinkle any cups without meringue with powdered sugar.
• Devour! Store extras in an air tight container for up to 4 days.

PUFF PASTRY BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Make three vertical cuts from top to bottom of each puff pastry sheet. The cuts should be about 2.5-inches (6-cm) apart. Repeat horizontally to make 18 squares.
• Brush a square pastry lightly with water then place another square on top of it. Cut off any uneven edges. Repeat with the remaining squares.
• Place the square pairs about 1-inch apart on a baking sheet, and brush the top of each with the egg wash.
• Bake for 20 minutes or until pastry is a pale golden color. Remove from oven and let cool.
• In a large pan, combine olive oil, peppers, salt and pepper. Cook for 8 minutes or until the peppers have softened.
• Cut a rectangle in the middle of each square puff pastry and push it down. Fill the inside of the puff with a thin layer of bacon, cheddar cheese, and peppers. Use a small spoon or utensil to push the layers down. Carefully crack an egg on top.
• Bake for an additional 20 minutes or until egg white is no longer translucent or runny.
• Serve with pepper and chives.
• Enjoy!

PUFF PASTRY SHELLS

Steps:

• Beat egg and water together in a small bowl.
• Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

QUICHE PASTRY CUPS

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square; cut each into 9 squares. Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings. In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups. Pour egg mixture over cheese mixture., In a small bowl, whisk remaining egg with remaining 2 tablespoons cream; brush over pastry edges. Bake 15-18 minutes or until golden brown. Remove to wire racks. Serve warm. Freeze option: Cover and freeze baked pastries on greased baking sheets until firm. Transfer to resealable freezer containers; return to freezer. To use, reheat frozen pastries on ungreased baking sheets in a preheated 375° oven 17-20 minutes or until heated through.

LIME CURD TART

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
• Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
• Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

KEY LIME MOUSSE CUPS

Steps:

• In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately.

HOMEMADE LIME CURD

Steps:

• Tip: Zest limes before juicing. This is MUCH easier to do! In a saucepan, add lime zest, lime juice, white sugar, eggs and salt. Mix well. Place saucepan on burner and turn to medium heat. Whisk continually for 15 minutes. This is to prevent egg from curdling. Curd will begin to thicken between 10 and 15 minutes. After 15 minutes, remove from heat and add butter, 2 tablespoons at a time, whisking until melted and mixed in. Pour curd through a fine mesh strainer. This will remove the zest and any partially cooked egg. Chill curd for 3 hours or overnight. Curd will continue to thicken as it cools.