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“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.”
18 tarts

Ingredients Nutrition


  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.

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