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
- Chocolate Pastry (recipe follows)
- 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
- 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
- 1/4 cup whipping cream
- 1 teaspoon granulated sugar
- 2 teaspoons grated lime rind
- 1 lime
MethodFilling: 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
- Iron 3.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 3.0