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Lime Tartlets

Lime Tartlets
Cool and refreshing, lime tarts are a much-requested recipe of family and friends throughout the year. I've even filled the buttery crusts with chocolate pudding.—Jennifer Lester, Billings, Montana
4 ServingsPrep: 40 min. Bake: 10 min. + chilling

Ingredients

  • 2/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 cup cold butter
  • 1 egg yolk
  • 1-1/2 teaspoons cold water
  • FILLING:
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream
  • 1/3 cup lime juice
  • 1 tablespoon grated lime peel
  • 3/4 cup sour cream
  • 3 tablespoons butter
  • Whipped cream

Directions

  • In a small bowl, combine flour and sugar; cut in butter until mixture
  • resembles coarse crumbs. Add egg yolk. Gradually add water, tossing
  • with a fork until a ball forms. Divide into four portions.
  • Press dough onto the bottoms and up the sides of four ungreased 4-in.
  • fluted tart pans with removable bottoms. Place on a baking sheet.
  • Bake at 400° for 8-10 minutes or until golden brown. Cool on
  • wire racks.
  • In a small saucepan, combine sugar and cornstarch. Add the cream,
© Taste of Home 2013

2 of 2

Lime Tartlets (continued)

Directions (continued)

  • lime juice and peel; stir until blended. Cook and stir over medium
  • heat until mixture comes to a boil. Cook and stir 1-2 minutes longer
  • or until thickened. Remove from the heat; stir in sour cream and
  • butter. Cool to room temperature, stirring occasionally. Spoon into
  • tart shells.
  • Refrigerate for 1 hour before serving. Garnish with whipped cream.
  • Yield: 4 tarts.
Nutrition Facts: 1 tart (calculated without whipped cream) equals 792 calories, 51 g fat (32 g saturated fat), 215 mg cholesterol, 182 mg sodium, 79 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013