These sweet tartelettes were created to share with a friend who was recovering from surgery. The recipe is for 4, but you could expand to make more. I found that you need to use mini tart pans with a removable bottom in order to remove the dessert. You can find these at a good cookware store or order on line.
Yield: 4 4-inch tartelettes
- 6 graham cracker sheets, crushed (a heaping ½ cup crushed)
- 2 tablespoons sugar
- ¼ cup sweetened flaked coconut
- Pinch salt
- 5 tablespoons melted unsalted butter
- 4 egg yolks
- 2 teaspoons key lime zest
- 1 cup sweetened condensed milk (about 7 oz)
- 2/3 cup key lime juice
- sliced limes for garnish
whipped cream topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
prepare the crusts:
Preheat the oven to 350°F. Place graham crackers, sugar and salt in food processor and process until finely ground. Add the coconut and pour in the melted butter and pulse until incorporated and mixture resembles wet sand. Spray your tins with cooking spray and divide graham cracker mixture evenly in the tart pans. Using your fingers, shape the crust into an even layer on the bottom of the tin and up the sides (you can also use the edge of a measuring cup to help). Place the tins on a parchment lined baking sheet for 7 to 8 minutes, or until golden. Allow to cool slightly.
prepare the filling:
While the crusts bake, combine the egg yolks, sweetened condensed milk, key lime juice and zest in a separate mixing bowl. Whisk until light and fluffy and well incorporated. Divide filling into cooled tart crusts and bake for 6-8 minutes until filling is just set. Transfer the baked pies to a wire rack and allow to cool completely, then refrigerate until ready to serve. If decorating with whipped cream, whip all ingredients for whipped cream in a mixer with whisk attachment until cream is thick. Decorate or dollop cream on pies and refrigerate until ready to serve. Garnish with lime and berries. Enjoy!