Pop Its™ Key Lime Mini Phyllo Tarts

MINI PHYLLO SHELLS:

• Preheat the oven to 350°F and lightly coat 24 mini muffin cavities with nonstick cooking
  spray. Keep unused phyllo covered with a barely damp towel while working.
• Lay out one sheet of phyllo, brush lightly with melted butter, and sprinkle with a little sugar.
• Top with two more sheets, brushing and lightly sugaring each layer.
• Cut the three-sheet stack into 12 equal squares. Press one square into each mini muffin
  cavity, allowing the corners to rise above the pan. Repeat with the remaining three sheets for 24
  shells.
• Bake 7-9 minutes, until crisp and pale golden. Cool in the pan for 5 minutes before adding the
  custard.

POP ITS™ KEY LIME CUSTARD:

• Blend the chopped Pop Its™ until completely liquefied. Strain through a fine-mesh sieve,
  pressing firmly, and measure 1/3 cup fresh cucumber juice.
• Whisk egg yolks and lime zest for 1 minute. Whisk in condensed milk, key lime juice,
  measured cucumber juice, and salt until smooth; rest 10 minutes to release large air bubbles.
• Fill each cooled phyllo shell with about 1 tablespoon custard. Bake at 325°F for 8-10 minutes,
  until the edges are set and the centers retain a slight wobble.
• Cool to room temperature, then refrigerate at least 2 hours, until fully chilled and set.

CHANTILLY:

• Combine the cold cream and sliced Pop Its™ in a covered container. Refrigerate 4 hours or
  overnight to cold-infuse.
• Strain the cream, pressing the cucumbers lightly, and discard the slices. Re-chill the infused
  cream for 15 minutes.
• Whip the infused cream with powdered sugar and salt to medium peaks. Transfer to a piping
  bag and refrigerate.

POP ITS™ GARNISH:

• Freeze two whole, washed, thoroughly dried Pop Its™ for at least 4 hours or overnight.
• Cut the remaining Pop Its™ into thin angled slices just before service and keep chilled.

ASSEMBLY / PRESENTATION:

• Begin with one baked, fully chilled custard-filled phyllo tart and add a small squeeze of fresh
  key lime juice.
• Pipe a neat rosette of cucumber Chantilly cream over the center.
• Using a fine Microplane, grate a light layer of frozen Pop Its™ directly over the cream.
• Finish with two thin Pop Its™ slices placed upright on opposing angles and serve
  immediately.

CHEF’S NOTES:

• Micro-grate the frozen cucumber to order; the delicate shavings melt quickly and are most
  aromatic when freshly grated.
• Keep the custard tarts and Chantilly at 40°F or below. Fill and chill the shells the day of service
  for the best phyllo texture.
• The cucumber is intentionally layered through the custard, cream, frozen finish, and fresh
  garnish so it remains distinct beside the key lime.