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Lime-Tartlets

Lime Tartlets

Lime Tartlets

Course: Dessert
Servings

6

Prep time

45

minutes
Cooking time

37

minutes
Calorieskcal
Total time

1

hour 

30

minutes

Made with the best ingredients, these delectable lime tartlets are simple to make and even easier to share! Serve them at your next spring gathering and watch everyone’s eyes light up. Keep the tarts refrigerated until ready to serve. Tarts will hold overnight in the refrigerator.

Ingredients

  • Tart Crust
  • Egg Yolk

  • Vanilla

  • Heavy Cream

  • Bob’s Red Mill Unbleached White All Purpose Flour

  • Granulated Sugar

  • Kosher Salt

  • Unsalted Butter Cold, cut into 1/2 inch cubes

  • Filling
  • Egg Yolks

  • Sweetened Condensed Milk

  • Lime Zest

  • Fresh Lime Juice

  • Whipped Cream
  • Heavy Cream Cold

  • Powdered Sugar

  • Vanilla

  • Lime Sliced for Garnish

Directions

  • Tartlet Dough
  • Spray a six-well, four-inch mini tart pan with baking spray and set aside. In a small mixing bowl, whisk egg yolk, vanilla and heavy cream. Set aside.
  • In the bowl of a mixer fitted with a paddle attachment, combine flour, sugar and salt. With mixer on low, add cold butter, then increase speed to medium and continue to mix until the butter is the size of small peas.
  • Slowly add cream mixture, mixing until just incorporated. Remove the bowl and gather dough into a ball.
  • Lightly flour your surface, flatten dough into a disc, wrap with plastic wrap and freeze for 10 minutes.
  • Divide the dough into 6 equal balls. Flatten into a disk and then use a rolling pin to gently roll them into 7-inch rounds.
  • Transfer rounds to the tartlet pans and press into the bottoms and up the sides; there should be about ½ inch excess extending up.
  • Chill in the freezer until completely firm, about 30 minutes.
  • Parbake the Tart Shells
  • Position a rack in the center of the oven and preheat oven to 350°F.
  • Cut out parchment rounds for each tart, making sure they are slightly larger than the tart. Crumple the parchment, then flatten it out and fit into the chilled tart shells.
  • Fill with pie weights, dried beans or rice. Bake until the sides of the shell look set and very lightly golden, 10-15 minutes, then gently lift the parchment and beans and remove them from the tarts. Let cool completely.
  • In a medium bowl, whisk yolks, sweetened condensed milk, lime juice and zest together. Let sit for 5 minutes.
  • Filled cooled pie shells with filling. Return to the oven and continue baking until the filling is set but still jiggles slightly when shaken, about 15 minutes.
  • Remove from the oven and cool completely before removing from the tart pan.
  • Make the Whipped Cream
  • Chill the bowl and whisk attachment of a stand mixer thoroughly. Fit into the mixer and add heavy cream. Mix on low speed, slowly increasing to medium-high until soft peaks form.
  • Add powdered sugar and vanilla and continue mixing until medium peaks form.
  • Assemble the Tarts
  • Right before serving, pipe or spoon a dollop of whipped cream on each tart and garnish with sliced limes.
CaliforniaHerbanLife-Logo-300x300-1

California Herban Life

Family-Owned Small Business
700 East Birch Street
Brea, CA 92822-0423
Shipping to the US only

custserv@caherbanlife.com

(657) 366-7775

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