This dessert has it all: a crunchy, sweet, and buttery crust. A tangy, smooth, sweet, and light filling. The crunchy crust and smooth filling compliment each other tremendously, and the tangy smell of lime tantalizes your taste buds as you wait for the tarts to cool down.
– 1 and 1/4 cup (125 grams) of graham crackers, crushed into dust/very small pieces (I used a food processor)
– 6 tbsp unsalted butter, melted
– 2 tbsp granulated sugar
– 1 tbsp grated lime peel
– 1/2 cup lime juice
– 3 egg yolks
– 1 can sweetened condensed milk
1. Preheat oven to 350F. Put liners in your muffin tin and grease them lightly.
2. Mix your crushed graham crackers, melted butter, and granulated sugar together until they are well mixed and can easily form lumps. Put one tbsp of crust mixture into each muffin tin.
3. Using your fingers, press the crust into the bottom of each muffin crevice and up the sides. Try to go at least half way up your muffin tin. Bake for 4-6 minutes, or until they are toasted. Remove from heat source and allow to cool.
4. Mix your sweetened condensed milk with your egg yolks, and then add your lime juice and peel (be careful to not let the lime juice sit unmixed with your egg yolks too long– the acidity can cook the egg and ruin your recipe!).
5. Stir for 3-5 minutes or until light and fluffy, and then spoon over your crusts, careful to distribute as even as you can.
6. Bake for 10-12 minutes, or until your filling has set (it seems somewhat gelatinous to the touch)
7. Allow to cool, remove from the muffin tin, and then put them in the fridge. They are much tastier cool!
Serve by itself, or with a generous dollop of whipped cream.