Key Lime Tarts

Kneaders Bakery & Cafe Restaurant Recipe

1/2 cup fresh lime juice (3-4 limes)
4 teaspoons grated lime zest
4 egg yolks
1 (14 oz.) can sweetened condensed milk
8 (3 inch) tart shells

It’s easiest to remove the lime zest from whole limes so start with that. Cut the limes in half and squeeze out the juice being careful to not include any seeds. Whisk the egg yolks and lime zest together in a bowl until tinted light green.  This takes about 2 minutes. Beat in the milk, then juice and set aside at room temp till it thickens.

Preheat the oven to 325 degrees. Pour the mixture into tart crusts, bake for 5 minutes until the center is set, but still wiggles when shaken. Remove from the oven and cool to room temp. Refrigerate for at least three hours until well chilled. Serve with whipped cream topping and decorate with a lime wedge. Makes 8 Tarts.

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