Chocolate Key Lime Tarts

Chocolate Key Lime Tarts 150 Author: Canadian Living Credits: Chocolate Key Lime Tarts 150

Key limes are tiny and full of intense flavour. If you can't find them, regular limes will work just fine.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine, June 2009

Ingredients

  • Chocolate Pastry (recipe follows)
Chocolate Pastry:
  • 1 cup all-purpose flour
  • 3 tablespoons cocoa powder
  • 1 tablespoon granulated sugar
  • 1 pinch salt
  • 1/4 cup cold salted butter cubed
  • 1/4 cup cold lard
  • 2 tablespoons Ice water (approx)
  • 4 teaspoons sour cream
Filling:
  • 1 egg
  • 1 egg yolk
  • 1/4 cup granulated sugar
  • 1 teaspoon grated lime rind
  • 1/4 cup lime juice
  • 1/4 cup Key lime juice
  • 1/4 cup sweetened condensed milk
Topping:
  • 1/4 cup whipping cream
  • 1 teaspoon granulated sugar
  • 2 teaspoons grated lime rind
  • 1 lime

Method

Filling: In heatproof bowl, whisk together egg, egg yolk, sugar, lime rind and lime juice; cook over saucepan of simmering water, stirring, until thick enough to mound on spoon, about 8 minutes.

Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 45 minutes. Stir in condensed milk.

Meanwhile, on lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut out 24 circles, rerolling scraps. Fit into 3/4-inch (2 cm) deep mini tart or muffin tins. Prick with fork; cover and freeze until firm, about 30 minutes. Bake in 350°F (180°C) oven until golden, about 25 minutes. Let cool in pans on rack.

Topping: In bowl, whip cream with sugar; fold in rind. Set aside.

Remove tart shells from pan. Spoon filling into shells. Pipe or spoon dollop of topping onto filling. Garnish with lime. (Make-ahead: Refrigerate for up to 24 hours.)

Chocolate Pastry: 
In bowl, whisk together flour, cocoa, sugar and salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

Whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding up to 1 tbsp (15 mL) more water if needed. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 2 days.) Makes enough for 24 tarts or 1 single-crust 9-inch (23 cm) pie.

Nutritional facts Per tart:about

  • Sodium 20 mg
  • Protein 1 g
  • Calories 83.0
  • Total fat 5 g
  • Potassium 43 mg
  • Cholesterol 27 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chocolate Key Lime Tarts

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