Whipped Key Lime Curd Tarts

I feel like we may be officially ready (?) to welcome spring here to Utah. It's been a wacky season so far... lot's of snow, rain and hail storms. No one has had a chance to plant a garden that will survive but this 1st day of May brings sun and warmth and hope that we'll get at least a month of spring-like weather before the hot summer hits us! I made these tarts for Easter and they were creamy and delicious. I am such a fan of key lime and have a favorite key lime tart that is made by a local bakery, Cafe Normandie, here in Salt Lake. I have been trying to nail down their recipe for years... these tarts come close. A lot of times I feel like people's key lime ends up tasting what I imagine Pine Sol would taste like... they have a sort of cleaner smell and taste. This gives key lime a bad name because it's truly one of my personal favorite flavors... when done right. I made these mini and with a graham cracker crust (graham cracker crumbs, butter, sugar and a little cinnamon). Normandie makes theirs in a shortbread crust and I've had delicious key lime in a chocolate crust. Do as you wish but please... make these soon! You will love them!

Whipped Key Lime Curd Tarts

For the Lime Curd
1/2 Cup sugar
2 whole eggs
2 egg yolks
the juice from 10 key limes
the zest from 4 key limes
6 Tablespoons butter

Place the sugar, whole eggs, egg yolks, juice and zest in a medium pan and whisk to combine. Heat and continue to constantly whisk until the mixture turns pale and thickens (about 5 minutes). Remove from heat and whisk in the butter. Store in jars or an airtight container for up to one month.

For the tarts
2 Cups key lime curd
2 cups whipping cream
1 teaspoon vanilla
2 Tablespoons sugar

Whip the cream until it thickens quite a lot (about 5 minutes) then add the vanilla and sugar. Fold the lime curd in with a rubber spatula and fill desired shells/crusts. Chill 2 hours then top with additional whipped cream if desired. Allow to come to room temperature for 10 minutes before serving.