• prep: 10 min
• cook: 20 min
• total: 30 min

servings:

For the tart shells, we buy puff pastry shells or cups (found in the frozen food section of the grocery store). Phyllo pastry shells or pre-baked shells are also great options. We like to add about a tablespoon of the curd to each baked tart shell.

• 4 large eggs
• 2/3 cup granulated sugar
• Zest from 2 limes
• 2/3 cup fresh lime juice (from 6 to 7 limes)
• 6 tablespoons butter at room temperature
• 1 (9.5-ounce) box puff pastry cups, we use Pepperidge Farm
• 2 tablespoons sugar
• 1 cup heavy whipping cream
• Lime zest for topping

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