This recipe comes from "Family Circle: Eat What You Love & Lose" (Regan Books). Author Peggy Katalinich suggests using store-bought mini phyllo pastry shells (found in the freezer section of your grocery store), which also makes this an easy dessert to whip — or, more accurately, whisk — up.

The total preparation and cooking time is about 20 minutes, then the tarts need to be refrigerated for at least two hours but can be refrigerated up to six hours before serving.

Lime Mini Tarts

• 3 large eggs
• 3/4 cup sugar
• 1/2 teaspoon ground ginger
• 1/2 cup fresh lime juice
• 1 tablespoon grated lime rind
• 3 packages (2.1 ounces each) mini phyllo pastry shells (15 pre-baked shells per package, 45 shells total)
• 2 cups mixed fruit, sliced (mango and strawberry recommended)

In a heavy-bottom, medium-sized 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› teaspoons of lime curd into each phyllo shell; top with sliced fruit.

Serve immediately or refrigerate up to 4 hours.

Garnish with additional grated lime rind, if desired.