Ingredients for Key Lime Tartlets
- 12 gingersnap cookies
- 2 large eggs
- Fat Free Evaporated Milk
- 1/2 cup key lime juice
- 1 teaspoon vanilla extract
- Heavy Whipping Cream
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How to Make Key Lime Tartlets
- Preheat oven to 325°F (160°C).
- Line a 12-cup muffin tin with paper liners and lightly grease with non-stick cooking spray.
- Place one gingersnap cookie in the bottom of each liner.
- In a medium bowl, whisk together 2 large eggs, 1/2 cup milk, 1/2 cup key lime juice, 2 tablespoons key lime zest, and 1 teaspoon vanilla extract until well combined.
- Pour about 1/4 cup of the lime mixture into each prepared muffin cup.
- Bake for 16-19 minutes, or until the tartlets are set and no longer jiggle in the center. Do not overbake.
- Let the tartlets cool in the muffin tin for 10 minutes.
- Carefully remove the tartlets from the muffin tin and place them on a wire rack to cool completely.
- Refrigerate for at least several hours, or preferably overnight, to allow the flavors to meld.
- Before serving, garnish each tartlet with a dollop of whipped cream and a tiny key lime slice.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
22g
Fat
10g
Carbs
3g
