Sweet Citrus Tarts
These lime tarts get their sweetness from sugar and condensed milk.
Servings: 3 dozen tarts
Ingredients
- 3 packages Tenderflake® Tart Shells 12 shells per package
- 1 tablespoon 15 ml Lime zest
- ¼ cup 60 ml Flour
- 3 tablespoon 45 ml Cornstarch
- 1 cup 250 ml Sugar
- ½ cup 125 ml Fresh squeezed lime juice
- ½ cup 125 ml Condensed milk
- 2 cups 500 ml Boiling water
- 3 Egg yolks well beaten
- 2 tablespoon 30 ml Butter
- 1 can Whipped Cream optional
- 1 Lime thinly sliced, optional
- 1 pint 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.
Notes
This recipe makes 3 dozen tarts, which will feed about 18 people.
Recipe adapted from: https://appehtite.ca/recipe/sunshine-citrus-lime-pie/1374
