 |
Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
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 Ingredients:
2/3 cup king arthur unbleached 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:
1. 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.
2. 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.
3. In a small saucepan, combine sugar and cornstarch. Add the cream, 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.
4. Refrigerate for 1 hour before serving. Garnish with whipped cream. Yield: 4 tarts.
|
|