Lime Divine Tarts

Directions

1. For curd, in a small heavy saucepan over medium heat, whisk eggs, egg yolk, sugar, lime juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool. Cover and refrigerate until chilled.
2. In a small bowl, cream butter and cream cheese until smooth. Gradually add flour; mix well. Cover and refrigerate 1 hour or until easy to handle.
3. Preheat oven to 375°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased miniature muffin cups. Prick bottoms with a fork. Bake until golden brown, 13-15 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely.
4. Fill shells with lime curd. Garnish as desired. Refrigerate leftovers.