Mini Key Lime Tarts
Ingredients
Filling
4 egg yolks
4 ½ teaspoons lime zest
½ cup lime juice
14 fl oz sweetened condensed milk
Crust
12 graham crackers
3 Tablespoons granulated sugar
5 Tablespoons unsalted butter, melted
Whipped Cream
¾ cup heavy cream
¼ cup confectioners sugar
Thin fresh lime slices to garnish
Preheat oven to 325°F
Whisk egg yolks and lime zest in a medium bowl
Beat in lime juice and condensed milk, then set aside to thicken
Pulse graham crackers in food processor, then add sugar and butter. Divide crumbs within a 6-cup muffin tin and press down to form crusts
Bake for 8-10 minutes or until golden brown, then set aside and cool for 15 minutes
Pour filling into crusts and bake until centers are slightly jiggly, 15-17 minutes
Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours
In a large bowl, beat heavy cream with an electric hand mixer and slowly add sugar and whip until firm peaks form. Fill into piping bag, and pipe small florets starting at top of each tart counterclockwise to the bottom of the tart
Use paring knife to carve eyes and mouths into each lime slice. Use to garnish each tart, serve immediately
