Raspberry Lime Snap-Tarts

Fast Raspberry Filling:

In a medium saucepan over medium heat, combine raspberries, sugar and 1 tbsp. water.  Bring mixture to a boil.  Combine cornstarch and 2 tbsp. cold water in a small bowl to create a slurry.  Add cornstarch slurry to raspberries.  Stir to combine.  Continue to stir until raspberry mixture is thick.   Remove from heat and allow to cool completely before using.

Ginger Thyme Lime Curd:

Combine lime juice, granulated sugar, lime zest, grated ginger, thyme, and unsalted butter in a heavy-duty saucepan.  Over medium heat, bring lime juice mixture to a boil. Beat whole eggs in a medium size bowl. 

Slowly stream the boiling lime juice mixture into the whole eggs, whisking constantly.  Pour egg mixture back into the sauce pan.  Cook over medium-low heat, stirring constantly until the mixture thickens.   Be careful to not let the mixture boil, as it will curdle. The mixture should coat the back of a spoon.  Your finger should leave a clear path when passed across the spoon.

Strain the lime curd through a sieve into a bowl to cool.  Place a piece of plastic wrap directly on the curd’s surface.  Refrigerate until cold.  Use as needed.

Cream Cheese Layer:

Combine cream cheese, heavy cream, granulated sugar and vanilla in a medium bowl. Beat until smooth.  Set aside.

To Assemble Tarts: 

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper. Combine the egg and 1 tsp. water in a small bowl to create an egg wash.  Set aside.

On a lightly floured board, unfold and light roll out one puff pastry sheet. Press seams together as needed.  Cut the puff pastry sheet into sixths, by cutting down the seams and across the middle of the sheet.  Evenly space the sixths onto prepared baking sheet.

Spread about 1 tbsp. of cream cheese filling in the center of each pastry square.  Leave about a 1/4-inch border around the edges.  Top the cream cheese filling with 1-2 tsp. each of raspberry filling and ginger thyme lime curd.

Roll and cut the second puff pastry sheet into sixths. Using a pastry brush, wipe the egg wash around the edges of all 12 puff pastry squares.  Top the cream cheese filled squares with the unfilled, cut puff pastry squares.  Use a fork to gently press and seal the edges of the puff pastry.  Dock the top of each puff pastry three times to vent steam during the bake time.  Again using the pastry brush, wipe egg wash over the top of each puff pastry square.  Bake for 18-21 minutes.  Cool on a wire rack before glazing.

As tarts are baking, prepare Lime Glaze by mixing powdered sugar, heavy cream and lime zest together in a small bowl until smooth.  Drizzle over the baked tarts.