...Key Lime Tartlets...Wine Pairing: Riesling...
These little tartlets are pretty amazing. That's not be bragging about my baking skills, that's saying this recipe is a good one. This was one of the desserts for the wine and food pairing event and my favorite. Reminds me of the best ever lemon bars which I should probably be making again here real soon.
These tarts really cook up in no time and can be made in mini muffin tins as seen here, or if you have extra batter as I did you can put it in ramekins and cook for about 15-20 minutes, until set.
Recipe again thanks to Small Parties. Makes 24 tartlets
Ingredients You'll Need:
2 teaspoons lime zest
5 egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup heavy whipping cream
1/2 cup lime juice
2 cups graham cracker crumbs
8 tablespoons unsalted butter, melted
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Raspberries on top please
1. To make the filling beat the lime zest and egg yolks with a whisk until thickened and light green in color, about 2 minutes. Whisk in the condensed milk and cream for about an minute. Now mix in the lime juice until the mixture slightly thickens.
2. To make the crust mix the graham cracker crumbs and melted butter together. Place about a tablespoon into each mini muffin tin (sprayed with veg spray) and then using your finger press each crust in, making sure there's enough on the bottom and coming up the sides.
3. Pour your filling into each cup making sure you can still see the crust. Bake in a preheated oven at 325 for just 10 minutes. Remove from the oven and let cool slightly then place in the fridge for at least 3 hours.
4. They're easiest to remove from the tins when you put a knife around the sides and when they are really cold. Before you're ready to serve them beat the cream, powdered sugar, and vanilla until just light and fluffy. When you're ready to plate them garnish each with a raspberry on top!
Maker: Two Princes