6 servings
Ingredients:
1 cup sugar
½ cup butter, melted
1 tablespoon grated lime peel
½ cup fresh lime juice
5 large eggs, beaten
1 drop green food coloring
6 sheets phyllo dough, from a 16 ounce package
2 tablespoons butter, melted
½ pint fresh raspberries, or other seasonal fruit, slightly
sweetened if desired
¼ cup chocolate sauce
chocolate curls and fresh mint (optional)
Directions:
Combine the first four ingredients in the top of a double boiler;
over boiling water. Reduce heat and continue to cook, stirring constantly,
until heated. Gradually stir a little of the hot mixture into the
beaten eggs. Combine well. Pour back into the double boiler. Cook
over medium-low heat, stirring constantly until mixture thickens,
about 15 minutes. Remove from heat and stir in food coloring. Pour
into shallow bowl and place plastic wrap directly on top of mixture.
Refrigerate.
Preheat oven to 375°F. Place phyllo sheets one at a time on
work surface. Brush with melted butter and place next sheet on top.
Brush with melted butter and top with third sheet. Cut stack into
12 pieces. Press one phyllo rectangle into each of 6 muffin tins.
Repeat with the remaining 6 rectangles placing on top of first sheet,
rotating pan slightly each time a rectangle is added to from petals.
Repeat procedure with remaining 3 sheets of phyllo, to end up with
4 rectangles of phyllo in each muffin tin. Bake in preheated oven
for 8 minutes or until golden brown. Remove from pan and cool on
rack.
To serve, place a little chocolate sauce on each serving plate.
Place a pastry shell on each plate. Spoon a little of the chilled
lime mixture into each shell. Top with fresh raspberries. Drizzle
with a little more chocolate sauce. Garnish with a chocolate curl
and fresh mint if desired.
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