Key Lime Tartlets
(Adapted from Sugar, by Anna Olson, Whitecap Books, 2004)
I adapted this from Anna Olson's recipe for Key Lime pie, which was also garnished with candied lime slices and a zested blueberry sauce. Great recipe, buy her book for more great baking. I wanted a simpler recipe, so I bought Tenderflake tartlets and baked them before filling. Follow the baking instructions on the package, making sure you prick the bottoms of the tartlets before baking so the bottoms stay flat.
Key Limes are smaller and less green than regular limes. Use them if you can, but use regular limes for the zest required, as the skins are usually a little thicker and more easily yield lime. The filling is not baked, but the acidic lime juice 'cooks' the egg yolks as the filling chills. Use pasteurized egg yolks if you're not comfortable using fresh.
- 12 pre-baked 3-inch pastry tartlet shells
- 1 tin of sweetened condensed milk (7-ounce or 213 mL)
- 4 egg yolks
- 125 mL fresh lime juice
- 2 tsp grated lime zest
Whisk all ingredients for the filling together in a bowl. Pour into baked pastry tartlet shells and refrigerate for at least four hours or until set. Top with whipped cream, if desired.