It’s a Friday morning, and I’m going to my friends house for dinner tonight..we decided on a Caribbean theme…So with my love of the Caribbean and baking, I decided to do key lime tarts. But not the ordinary tarts, I wanted to do something on the fly, a bit rustic. I wanted a tart cup with buttery flaky crust, fresh key limes and cream. I decided on my trust worthy crust recipe, and had the idea of placing parchment paper in a muffin tin to make the molds for the crust, I baked these for 15 mins, then added the filling and baked for another 10 mins. Also, one neat technique my friend taught me was to grate the cold butter before processing, this helps mix the butter with the flour in less time and keeps the butter colder longer! Voila!
These cute little gems turned out so good, so good we ate them all, just the 2 of us, and all 6 of these! I think I need to do an extra spin class next week!!!
Enjoy with good company and mojitos!
| KEY LIME TARTS |
- For the crust:
- 1/2 stick unsalted butter, very cold
- 3/4-1 Cup flour ( I used Bob’s Red Mill gluten free flour mix ), OR regular all-purpose flour (for the gluten tolerant)
- Pinch of salt
- 1/4-1/2 Cup whipping cream
- For filling:
- 14 oz can sweetened condensed milk
- 1 bag of key limes
- 2 eggs
- For the cups:
- Grate the butter and place in a food processor with the flour salt, process until crumbly, then add the cream just until moist. Line muffin tin with parchment paper (cut into squares), using about 1/2 C of the dough, form a ball and flatten into a disk in your hand, place in paper lined tin, forming a cup. Bake for 15mins or until golden brown @375 degrees
- For the filling:
- mix eggs, milk, and juice from about 10 key limes, about a cup, pour in shells and bake 10 more mins
- Garnish:
- mix eggs, milk, and juice from about 10 key limes, about a cup, pour in shells and bake 10 more mins