On New Year's Eve I made these mini lime shortbread tarts and they were delicious. As you can see from the picture above, I served them along side the Lemon- lime mini berry tarts. These berry tarts were mentioned in my blog previously and the recipe can be found here. This recipe makes 48 mini tarts.
Ingredients
1 teaspoon freshly grated lime zest
1/4 cup fresh-squeezed lime juice (from 2 large limes)
2 tablespoons lime-flavored gelatin (jello mixture)
1 14 ounce can sweetened condensed milk
1 cup heavy whipping cream
3 packages of 4.2 ounce shortbread tartlet shells (16 per package)
Additional heavy whipping cream and lime zest for garnish
Directions
Combine lime zest, juice, gelatin and 1/4 cup cold water in a small saucepan. Heat over medium heat until gelatin is dissolved, stirring, about 3 minutes. Pour into a large bowl and let cool about 10 minutes. Pour heavy cream into a second large bowl. Beat with an electric mixer until stiff peaks are formed. Add sweetened condensed milk to gelatin mixture; beat until well combined. Fold in whipped cream and then divide evenly among tartlet shells. Refrigerate at least 2 hours, or until firm. Garnish with additional whipped cream (to make whipped cream see below) and sprinkle with lime zest. Enjoy!
Making whipped cream is simple and tastes much better than the store bought version. Simply pour one cup of whipping cream into a large bowl. Mix on medium speed until stiff peaks form. Then pipe a small amount of cream, using a piping bag, on each individual tart.
Making whipped cream is simple and tastes much better than the store bought version. Simply pour one cup of whipping cream into a large bowl. Mix on medium speed until stiff peaks form. Then pipe a small amount of cream, using a piping bag, on each individual tart.
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