Sweet Citrus Tarts
These lime tarts get their sweetness from sugar and condensed milk.
ā±ļø Prep: 30 min
Ingredients
| 3 packages | TenderflakeĀ® Tart Shells (12 shells per package) | |
| 1 tbsp | 15 ml | lime zest |
| 1/4 cup | 60 ml | flour |
| 3 tbsp | 45 ml | cornstarch |
| 1 cup | 240 ml | sugar |
| 1/2 cup | 120 ml | fresh squeezed lime juice |
| 1/2 cup | 120 ml | condensed milk |
| 2 cups | 480 ml | boiling water |
| 3 | egg yolks, well beaten | |
| 2 tbsp | 30 ml | butter |
| 1 can | whipped cream (optional) | |
| 1 | lime, thinly sliced (optional) | |
| 1 pint | 475 ml | raspberries, washed (optional) |
Instructions
- Bake tart shells according to package directions. Set aside to cool.
- In a heavy saucepan, combine lime zest, flour, cornstarch and sugar. Stir in lime juice, condensed milk and boiling water, then cook over medium heat, stirring constantly until mixture thickens but does not boil.
- Stir a small amount of the hot mixture into the egg yolks.
- Slowly add a little more of the hot mixture, then blend the egg yolks back into the hot mixture. Cook for 1 minute, stirring constantly.
- Remove the mixture from heat and stir in butter. Cover the surface with plastic wrap and allow to cool completely.
- Pour the cooled mixture into baked pie shell. Refrigerate for several hours or until set.
- Top with whipped cream, and decorate with lime slices and raspberries if desired.
Recipe Notes: This recipe makes 3 dozen tarts, which will feed about 18 people.
Recipe adapted from: http://appehtite.ca/recipe/sunshine-citrus-lime-pie/1374
Do you have a favourite picnic dessert? Let me know in the comments! For more yummy recipes using Tenderflake pastry visit Tenderflake.ca.