Tostadas: In a small bowl, beat whipping cream to soft peaks.
In another bowl, stir Lime Curd until smooth; fold into whipped cream. Use, or
cover and chill overnight.
Place tortillas on dessert plates; spoon about one-third cup of the Lime Curd
Sprinkle with chocolate and garnish with strawberries.
To eat, break
off chunks of the tortilla to scoop through filling.
Lime Curd: Remove green skin (zest) from 2 of the limes. Scrape off any bitter
white pith left on the zest.
Place the zest in a small saucepan. Add enough boiling
water to cover and blanch over high heat for 1 minutes.
Drain and pat dry on paper
Finely chop the zest.
Halve and squeeze enough of the limes to produce 1/2 cup lime juice.
In a small bowl, beat together the whole egg and egg yolks.
In a small, heavy non-reactive saucepan, combine the lime juice, zest and sugar.
Stir to partially dissolve the sugar.
Add the egg mixture and the butter. Cook over
low heat, stirring until the mixture thickens enough to coat the back of a spoon,
about 20 minutes. Do not let the mixture boil. It will thicken as it cools.
the curd into a clean, dry heat-proof jar, cover with wax paper and cool.
the jar and refrigerate until chilled.
Keeps very well if refrigerated.
Other Southwestern dessert recipes you may like...