Lime Tartlets have a buttery crust with a delicious, luscious filling
If you didn’t know already, I’m a major chocoholic. I sometimes get carried away with all the chocolate recipes and have to remember to balance them out with a little variety. So when I saw limes were on sale at the store, I decided I’d make something citrus-y to post. Of course, then I added a drizzle of white chocolate on top. But hey, once a chocoholic, always a chocoholic. These tartlets actually reminded me of a tropical version of ‘smores with the graham cracker crust and chocolate. Mmm tasty.
Taste: Bright and sweet.
Texture: The crust is buttery yet slightly crunchy while the filling is luscious.
Ease: Surprisingly easy yet impressive.
Appearance: My tarts ended up looking more lemony than lime-y but I think they’re still pretty.
Pros: This would be great to serve to company!
Would I make this again? Maybe (once limes are on sale again).
How to make Lime Tartlets
- 1 1/4 cups graham cracker crumbs (from 9 graham cracker sheets)
- 2 tablespoons sugar
- 5 tablespoons (2 1/2 ounces) unsalted butter, melted
- 1 (14 oz) can sweetened condensed milk
- 5 large egg yolks
- zest of 2 limes
- 1/2 cup of lime juice
For White Chocolate Drizzle:
- 1/2 cup white chocolate chips
Preheat oven to 375F. Spray four 4 or 5-inch tart pans with cooking spray.
Stir graham cracker crumbs, sugar, and butter together until well combined. Press mixture evenly onto bottom and up side of each tart pan. Bake crust for 10 minutes and allow to cool on a rack. Leave oven on.
To make filling, whisk together condensed milk and yolks until well combined. Add in the lime zest and juice and whisk to combine. Pour filling evenly into each tart crust, and bake for 15 minutes. Cool completely, and refrigerate.
Before serving, melt the white chocolate in a microwave-safe bowl in the microwave in 15-second bursts until melted and smooth. Drizzle over tarts.
Adapted from Gwen's Kitchen Creations
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