Chocolate Key Lime Tarts

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.

Source : Canadian Living Magazine, June 2009