12 Ready Crust Graham cracker mini tart shells (I prefer Keebler)
14-oz can sweetened condensed milk
3 egg yolks (save whites for another use)
1/2 cup Key lime juice
Grated zest of 1 Key lime
1/2 pint whipping cream
1 tsp powdered sugar
1/4 tsp vanilla extract
Preheat oven to 300 degrees. Place tart shells on a cookie sheet and bake about 12 minutes. Remove shells from oven and allow to cool while you make the filling. Increase oven temperature to 350 degrees.
In a large mixing bowl, using an electric mixer, beat together the milk, egg yolks, lime juice and lime zest. Beat until thoroughly blended making sure to keep pieces of zest turned back into the mixture. Pour the filling into the cooled tart shells. Return tarts to the oven and bake at 350 degrees for 15 minutes. Remove tarts from oven and allow to cool.
Just before serving, whip the whipping cream in a large bowl with an electric mixer. Add powdered sugar and vanilla while the beaters are running. Whip until soft peaks form. Add a dollop of the whipped cream to each tart. Sprinkle with some finely grated lime zest and/or a key lime slice, if desired.
Note: You may make the tarts 1 day ahead and refrigerate until serving time, if desired.
3 egg yolks (save whites for another use)
1/2 cup Key lime juice
Grated zest of 1 Key lime
1/2 pint whipping cream
1 tsp powdered sugar
1/4 tsp vanilla extract
Preheat oven to 300 degrees. Place tart shells on a cookie sheet and bake about 12 minutes. Remove shells from oven and allow to cool while you make the filling. Increase oven temperature to 350 degrees.
In a large mixing bowl, using an electric mixer, beat together the milk, egg yolks, lime juice and lime zest. Beat until thoroughly blended making sure to keep pieces of zest turned back into the mixture. Pour the filling into the cooled tart shells. Return tarts to the oven and bake at 350 degrees for 15 minutes. Remove tarts from oven and allow to cool.
Just before serving, whip the whipping cream in a large bowl with an electric mixer. Add powdered sugar and vanilla while the beaters are running. Whip until soft peaks form. Add a dollop of the whipped cream to each tart. Sprinkle with some finely grated lime zest and/or a key lime slice, if desired.
Note: You may make the tarts 1 day ahead and refrigerate until serving time, if desired.
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