Monday, July 18, 2011

Cherry-Lime Cups

I made these little dessert cups almost 2 months ago and somehow they just haven't had their time to shine yet. I made them for no reason really, just because I saw them in an issue of EveryDay Food Magazine and they looked interesting and I had extra egg yolks I was trying to use up.
They consist of a tart-like crust, a simple lime filling and fresh cherries. I made my husband take them to work and they received rave reviews.

Cherry-Lime Cups
from June 2011 issue of Everyday Food Magazine

for the crust:

7 Tbls cold unsalted butter, cut into pieces + more for the muffin pan
1 1/3 cup all-purpose flour
1/4 cup sugar
1/2 tsp coarse salt
2 large egg yolks
1/2 tsp pure vanilla extract

for the filling:
2 large eggs, lightly beaten
3 Tbls all-purpose flour
2/3 cup sugar
1/4 cup + 1 Tbls fresh lime juice (from 3 limes)
1/4 tsp coarse salt
9 cherries, halved and pitted

1. Make crust: Preheat oven to 350 degrees F. Lightly butter six standard muffins cups. In a food processor, process butter, flour, sugar, and salt until mixture resembles coarse meal. Add yolks and vanilla and process until dough comes together when pressed (dough will be crumbly).

2. Divide dough into 6 pieces. Roll each into a ball and place in a muffin cup, pressing evenly into bottom and up sides. Place a paper cupcake liner into each muffin cup over dough and fill with pie weights or dried beans. Bake until edges are dry, 15 minutes. Carefully remove liners and weights; bake until crusts are dry and barely golden, 5 to 7 minutes.

3. Meanwhile, make filling: In a medium bowl, whisk together eggs, flour, sugar, lime juice, and salt. Place 3 cherry halves into each crust and divide filling among each. Bake until filling is set, about 25 minutes. With the tip of a knife or a small offset spatula, remove cups from pan. Let cool completely on a wire rack. (To store, refrigerate in an airtight container, up to 1 day.)