Key Lime Tarts

  • 5 large egg yolks
  • 1 14oz can sweetened condensed milk
  • 1/2 cup key lime juice
  • 6-3" graham cracker tart shells
  • Preheat oven to 350F.
  • Bake empty tart shells for 10-15 minutes until toasted brown.
  • While tart shells are baking, whisk together egg yolks, sweetened condensed milk and lime juice.
  • Fill toasted tart shells with egg mixture.
  • Bake for 10-15 minutes or until filling is just set.
  • Chill completely and serve with lightly sweetened whipped cream.
  • We typically garnish with a slice of lime but raspberry sauce also works.
  • This is a traditional style key lime, no green food coloring here.
  • This recipe could also be used for a full size pie. It will take about 2 1/2 recipes to fill a 9" pie shell. You will still want to pre-bake the crust.
  • When filling the tart shells, it is a good idea to fill them all the way. If not, the top of the crust will break off where filling is not touching.
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