The best desserts in the summer are of course no-bakes ones. No one wants to turn on their oven when it’s 90+ degrees outside, but, sometimes you can make a slight exception and light up your stove for a quick delicious treat like these Lime Pudding Cups. These came up on my Instagram feed a few weeks ago and I knew instantly that I wanted to make them – partially because it meant using up the last of some heavy whipping cream I had in my refrigerator that was expiring soon and more importantly because they reminded me of one of my favorite desserts… Key Lime Pie.
The prep and cooking time for these is less than an hour. That includes juicing and zesting the limes, cooking the pudding on the stove and then letting it cool before straining and dividing it. (Okay, maybe it’s more like less than 45 minutes). Once all that is done you place them in the refrigerator for at least 2 hours so the pudding can set. While they are in the refrigerator you whip up some homemade whipped cream to top them and refrigerate it until they are ready.
Once the pudding has set top each one with a dollop of whipped cream, crushed graham crackers (to crush, I placed 1 graham cracker in a Ziploc bag and then rolled with a rolling pin) and lime zest.
And as simple as that you have a refreshing summer dessert that’s sweet and citrusy!
Lime Pudding Cups
2 cups heavy cream
2/3 cup granulated sugar
1 tablespoon grated lime zest, plus more for topping
Pinch of kosher salt
1/3 cup freshly squeezed lime juice (from 4 medium-sized limes)
Crushed graham crackers, for topping
Sweetened whipped cream, for topping (use store-bought or follow recipe below to make your own)
In a medium saucepan combine the heavy cream, sugar, lime zest and salt and bring to a boil over medium heat. Stir the mixture often until it is reduced to 2 cups. About 8 to 10 minutes.
Remove the saucepan from the heat and stir in the lime juice. Let cool for 20 minutes and then strain the mixture through a sieve into a measuring cup, discarding the solids. Divide evenly (about 1/3 cup in each) among 6 ramekins. Place in the refrigerator until set, at least 2 hours.
To make the whipped cream: Combine 1 cup heavy cream, 2 tablespoons confectioners’ sugar and 1/2 teaspoon vanilla extract in a chilled bowl. Beat on low speed until the mixture thickens and then beat on medium speed until soft peaks form.
Once the pudding is set, top each one with a dollop of whipped cream, some of the crushed graham cracker and lime zest.
Recipe from Martha Stewart
I recently made a bunch of bite-sized treats (and cookies) for a party some friends of mine were having. A lot of brainstorming went into what I should make. I was all over the place with ideas. At one point I was actually thinking of making petit fours, but, I quickly nixed that idea when I couldn’t find or come up with a recipe that would be completely foolproof. I knew I was going to make cheesecake brownie bites (which are always a hit, you can find the recipe here), Raspberry Ripple Cupcakes, Rugelach (another hit), Chocolate Chip Cookies and Peanut Butter Cookies, but, I wanted something new to make. So, after some random Google searches I settled on Mini Fruit Tarts. They seemed simple enough, and, I made things even easier for myself when at the last minute I decided to buy frozen phyllo shells instead of making the dough myself.
I found these phyllo shells at my local supermarket in the frozen food section. To prep the shells I simply placed them on a baking sheet and baked them in a 350 F preheated oven for four minutes to make them crispy.
While they were cooling I made the filling. I combined mascarpone cheese, heavy whipping cream and confectioners’ sugar in a large bowl and used a handheld mixer to beat the ingredients until stiff peaks formed. I transferred the mixture to a piping bag fitted with a medium-sized round piping tip and piped the filling into each of the shells, but, you could use a small spoon to spoon the mixture into them as well. I then placed the filled tarts in the refrigerator while I chopped up strawberries and kiwis to top them. Once the fruit was ready I topped each of the tarts with a piece of strawberry and kiwi and a blueberry. I honestly think that I had 45 tarts done in less than an hour. You can’t beat that!
Here are some pics of all the desserts I made. Oh yeah, at the last minute (the night before) I decided to make mini carrot cupcakes as well. I ended up using my go-to Carrot Cake recipe and since I didn’t halve it I ended up with about 100 mini cupcakes. I only ended up frosting half of them and the rest ended up being the perfect little snack to munch on.
Mini Fruit Tarts
3 boxes of phyllo shells*
1 cup mascarpone cheese
1 cup heavy whipping cream
5 tablespoons confectioners’ sugar
Fruit for topping**
*I used Athens Phyllo Shells, each box contains 15 shells
**I used chopped strawberries and kiwis and blueberries
Preheat the oven to 350 F. Place phyllo shells on a large baking sheet and bake for 3-5 minutes. Remove from the oven and let cool on the pan.
In a large bowl combine the mascarpone cheese, heaving whipping cream and confectioners’ sugar and using a handheld mixer beat the ingredients until stiff peaks form.
Transfer the mixture to a piping bag fitted with a round tip and pipe the mascarpone cream into the cooled shells. You could also use a spoon to spoon the mixture into the shells.
Top with your desired fruit and chill until ready to serve.