This citrus based tartlet makes for a sweet and tangy treat you and your guests can enjoy at your next patio party.
|.75 cup||(175 mL) Sugar|
|1.5 cups||(375 mL) Whipping cream (35%), divided|
|Zest of 2 limes, divided|
|Zest of 2 lemons, divided|
|2||Packages Tenderflake® Tart Shells, defrosted overnight in the refrigerator|
PREHEAT oven to 375°F (190°C).
BEAT eggs and sugar using an electric mixer until pale in colour, thick and creamy, about 1-2 minutes. Stir in ¾ cup (175 mL) cream, half the lime and lemon zest and lime and lemon juice.
ARRANGE tart shells on a baking sheet. Pour in cream filling and bake for 15 – 20 minutes or until filling is set and pastry is a light golden brown. Remove from oven and cool completely.
WHIP the remaining cream using an electric hand mixer until soft peaks form. Fold in half the remaining zest and top each tart with whipped cream. Sprinkle the remaining zest on top and serve
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