It’s officially summer and I’m kicking off the season with Strawberry Kiwi and Lime Chiffon Tartlettes! This means that picnic season is upon us and I’m buzzing with anticipation. I’m stocking up on sweet summer reds, rosés, cheese, crackers, and tons of other fun picnic snacks. I also get to work on fun summer desserts for you! I’m especially excited about these Strawberry Kiwi and Lime Chiffon Tartlettes because they’re the perfect summer picnic dessert. I used the adorable Simply Baked small tart pans to create these little guys. I’m crazy about Simply Baked‘s small tart pans because they are adorable, disposable, and oven safe up to 375°F. I hate making desserts that are difficult to transport, so these small tart pans are a godsend. Once you’re done baking your tartlettes you can cover them with some foil or saran wrap and head to your lovely summer picnic.
If you’re planning to make these adorable tarts, then you’re in luck! I’ve partnered with Simply Baked to offer you an exclusive 15% off promo code: BUTTER (valid until 7/22/2015). Head to the Simply Baked online store to start shopping for these small tart pans and more!
Yields 3 small Simply Baked Tarts
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 10-oz box of Shortbread Cookies
- 6 tablespoons Unsalted Butter, melted
- 2 tablespoons Granulated Sugar
- 1 1/2 tablespoons grated Lime Zest
- 1 tablespoon grated Lime Zest
- 1/2 cup freshly squeezed Lime Juice
- 1/2 cup Granulated Sugar
- 3 tablespoons Unsalted Butter
- 3 large Eggs, whisked
- 1/2 cup Mascarpone
- 1/4 cup Confectioners Sugar
- 1 1/2 cups Heavy Whipping Cream
- 1 (6-ounce) can Frozen Limeade Concentrate, thawed
- 1 tablespoon Cornstarch
- 1 tablespoon fresh Lime Juice
- 1/4 cup Granulated Sugar
- Preheat the oven to 375 degrees F.
- In a food processor, pulse cookies until very finely ground. You should have about 1 1/2 cups of crumbs. Add melted butter and sugar and pulse until evenly moistened.
- Press crumb mixture into three small Simply Baked tart pans using the back edge of a spoon.
- Bake for 4 to 5 minutes or until lightly golden. If crust has puffed, carefully press bottom back into place using a spoon or flat-bottomed glass. Cool completely.
- Put a strainer over a glass bowl. Put the lime zest and juice and the granulated sugar in a heavy bottom, non-reactive saucepan over high heat and stir until the sugar dissolves, 3 to 5 minutes.
- Turn the heat to low, making sure the mixture is below a simmer, and whisk in the butter and eggs. Cook, stirring regularly and taking care to keep it below a simmer, until thickened, 9 to 10 minutes.
- Strain into the glass bowl, press some plastic wrap on the surface and cool.
- Whip the mascarpone, heavy whipping cream, and confectioners sugar together in a mixer with a whisk attachment.
- Fold the cream into the cooled lime mixture. Using a pastry bag, pipe the Lime Chiffon into the tart pans.
- Assemble fruit on top of the chiffon as desired.
- Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool.
- With a pastry brush, glaze the entire tart. You will not use all of the glaze. Store the leftover glaze in an airtight container at room temperature.
Chiffon adapted from Sparkling Berry Chiffon by Damaris Phillips
I’ll be heading to California next week for about 2 weeks so my posts will be a little less frequent. I’m starting in San Francisco and Napa and then making my way down to L.A. Make sure to follow me on Instagram for pictures of all my food!
(This post is sponsored by Simply Baked.)