Make Ahead Tip: Cover and refrigerate the curd (Step 1) for up to 2 days. The shells (Steps 2-6) can be stored, well-wrapped, in the freezer for up to 1 month. Unwrap and thaw at room temperature for 1 hour before filling.
163 calories; protein 4.5g; carbohydrates 23.9g; dietary fiber 0.4g; sugars 15.3g; fat 5.6g; saturated fat 1.8g; cholesterol 51.6mg; vitamin a iu 127.9IU; vitamin c 5.9mg; folate 39.7mcg; calcium 12mg; iron 0.7mg; magnesium 6.6mg; potassium 71.4mg; sodium 94.4mg; thiamin 0.1mg.
1/2 starch, 1 other carbohydrate, 1/2 lean meat, 1 fat