Some of the best things are the simplest, right? These little gems easily fall into that category. I was having a little midweek gathering at my house, and wanted to serve something light and pretty, because it's SPRING!
I also thought these would be perfect for Easter dinner dessert, because after eating a tonne of ham (or maybe that's just me?) a light, fruity dessert is the way to go. (As a side note, can I just say one of my favourite dinners is ham and scalloped potatoes....My mom promised that's what we are eating when the family all descends on her house next weekend. She makes this amazing honey/mustard glaze for the ham, and me and my brother always fight over the end pieces. Can't wait!)
The shortbread cookie base for the tarts is a cinch to make, and while I found it a bit too crispy/crumbly I also eyeballed the butter amount and may have added too much, hence the crumbly part. I know, I know, I should have measured exactly, but sometimes I'm lazy. So don't be lazy and follow the exact amounts!!! The sour cream lime filling may sound weird, but it's really quite lovely...adding a sweet tang which goes so well with the buttery base and the fruit. Of course you don't have to use kiwi. Anything in season would be fine...I think fresh raspberries from my raspberry patch would be insanely good, but I have to wait a few months yet. Peaches, again, would be insanely good. So go crazy and use your favourite fruit!
Kiwi and Lime Sour Cream Shortbread Tarts
2 tbsp sugar
1/2 cup flour
1/4 cup cold unsalted butter
1/2 cup sour cream (14% fat)
2 tbsp sugar
1 tsp fresh lime juice
2 firm, ripe kiwi (or your favourite fruit) peeled, cut crosswise.
Preheat oven to 350*F.
In a food processor, combine the first 3 ingredients. Pulse until crumbly. Gather into a ball, and divide in half. On a lightly floured surface, roll each half into a 5 1/2 inch circle, about 1/4 inch thick. I wanted pretty exact circles, so I used my favourite mug as a guideline. You can leave all rustic too, if you like.
Place circles on parchment lined bake sheet. Bake about 10 minutes until golden around edges. Let rest on sheet for 5 minutes. Remove and cool.
For the sour cream filling, combine the sugar, lime juice and sour cream. Spread on top of shortbread base, top with sliced kiwi. Serves 2 whole, 4 if cut in half. Recipe adapted from Bon Appetit.