“KEY LIMEYS” – Individual Tarts DESSERT

Table of Contents: PIES & PASTRIES

 

 

Melody Westbrook brought the Key Limes to me.  They were grown in south Alabama by her friend Adele Stuardi Gwatkin and are so, so juicy and delicious!  Thanks to both of you.

It is strange, but Key Limes are actually ripe when they turn yellow.  I use both yellow and green ones for this recipe.  I prefer using the zest from the green skins to add color to the tarts.  If Key Limes are not available, use bottled Key Lime juice and the zest from a more available Persian lime.

 

Tart:

1 (10-oz.) package of 8 frozen-unbaked tart pastry shells

3 large eggs

1 cup granulated sugar

3 T. plain flour

2 T. Key Lime zest

3 T. Key Lime juice

Pinch of salt

 

Topping:

½ cup heavy whipping cream, very cold

3 T. confectioners’ sugar

½ tsp. Key Lime juice

Key Lime zest for garnish

 

 

 

 

 

 

To Make the Tarts:

Preheat the oven and a baking pan to 325 degrees.  When the oven has reached temperature, place the 8 individual tarts, still in their aluminum holders, on the preheated baking pan.  Bake for 6 minutes; then remove the tarts from the oven to cool completely.

 

In a medium-sized mixing bowl with a pouring lip, whisk or beat the eggs very well; then whisk or beat in the granulated sugar, flour, Key Lime zest, Key Lime juice, and salt.

 

When the egg mixture is completely blended, pour it evenly into each partially baked tart shell.  Return the baking pan with the filled tart shells to the 325 degree preheated oven and bake for about 25 to 30 minutes.  The filling inside the tarts should be completely set and the pastry shells lightly browned

 

Allow the tarts to get cool.  If desired, gently remove the tarts from the aluminum holders by slightly inverting each tart onto a platter or leave the tarts in the holders.

 

To Make the Topping:

In a small electric mixer bowl, whip the cream; then add the confectioners’ sugar and the ½ tsp. Key Lime juice.  Whip again just long enough to blend ingredients.

Refrigerate the topping until just before serving.  At serving time, evenly divide the topping amongst the tarts and lightly sprinkle with a small amount of zest to add garnish color.

 

The tarts are a delicate, delicious alternative to a pie.  They are very easy to make and eliminate cutting and serving slices of pie.  A win-win for you and your guests!

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