Ingredients

Lime curd filling:
3 large eggs
3/4 cup sugar
1/2 teaspoon ground ginger
1/2 cup fresh lime juice
1 tablespoon grated lime rind

Tart shells and garnish:
3 packages (2.1 ounces each) mini phyllo pastry shells (15 pre-baked shells per package, 45 shells total)
1 firm, ripe mango, peeled, pitted, sliced and cut into 1-by- 1/4-inch pieces
1 cup sliced strawberries

Directions

In a heavy-bottom, medium-size saucepan, whisk together eggs, sugar, ginger and lime juice. Cook over medium heat, whisking constantly, just until boiling and mixture is thickened, about 6 minutes. (Mixture should register 160 degrees on an instant-read thermometer.)

Transfer to a medium-size bowl; stir in lime rind.

Cover surface with plastic wrap; refrigerate 2 hours or until chilled.

Once chilled, spoon 1 1/2 teaspoons of lime curd into each phyllo shell; top with a piece of mango and a strawberry slice.

Serve immediately or refrigerate up to 4 hours.

Garnish with additional grated lime rind, if desired.

Nutrition information per mini tart: 45 cal., 1 g fat (0 g saturated), 1 g pro., 7 g carbo., 0 g fiber, 14 mg sodium, 14 mg chol.