“You can either make your own pastry or buy the frozen pre-made tarts in the frozen section of the grocery store to save time. Cook times are approximate.”
READY IN:
2hrs
YIELD:
18 tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Bake pre made pastry shells if using.
  2. Combine sugar and cornstatch in a saucepan. Stir in whipping cream, the 1 teaspoons lime peel and lime juice. Bring to a boil over medium high heat, stirring constantly. Reduce heat and simmer for 1 minute. until thickened and smooth. Remove from heat. Stir in butter, sour cream and enough food coloring to make a pale green mixture: Use a couple drops at a time so as to not make too green. Cool to room temperature. Spoon into tart shells, cover and chill at least 2 hours before serving.
  3. To Serve: Spoon whipped cream onto tarts and garnish with lime peel.
  4. Sweet Tart Pastry.
  5. Stir together flour & sugar. Cut in butter until the pieces are the size of peas. Stir together yolk & water; stir into flour. Knead the dough just until a ball forms. If necessary, wrap dough in plastic wrap and refrigerate 30 to 60 minute or until dough is easy to handle.
  6. Prtehat oven to 400*. Shape dough into eighteen 3/4" balls. Press each ball into a 1 3/4" ungreased muffin cups, pressing an evev layer onto and up sides of each cup. Bake for 8 to 10 minutes or until edges are slightly browned. Cool.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: