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.