1 round of Pillsbury pie crust dough
Flour for dusting
6 egg yolks, beaten
1 cup sugar
½ cup freshly squeezed lime juice
1 stick cold butter, cubed
2 tablespoons lime zest
Fresh blackberries and mint leaves for garnish
Preheat oven to 400 degrees. On a floured board, roll dough out with a floured rolling pin. With a sharp knife, cut shapes to fit mini tart pans. Gently press dough into each tart pan, trimming edges. Using a fork, prick each pan a couple of time to let steam escape. Place tart pans on a cookie sheet and bake for 5 to 8 minutes or until tart shells are golden. Remove from oven and let cool. Over low heat, whisk eggs, sugar, and lime juice together in a medium-size saucepan. Continue to stir mixture constantly with a wooden spoon, scraping bottom and sides of saucepan while stirring. Do not let mixture boil. When mixture begins to thicken, it should coat back of spoon. Remove pan from heat and add butter one piece at a time until butter is completely incorporated. Stir in lime zest and add a drop of food coloring if desired. Transfer lime mixture to a bowl and cover with plastic wrap. Refrigerate until ready to assemble. When ready to serve, remove tart shells from pans and fill with 1 or 2 tablespoons of lime curd. Top each with a blackberry and mint leaf and serve.
