Jan 8, 2018

Lime Custard Tartlets

Lime Custard Tartlets

           1 can sweetened condensed milk (14 oz)
           1/2 cup fresh lime juice, plus zest from two limes
           2 Tbsp. powdered sugar
           4 egg yolks
  1 tsp vanilla bean paste
          2-3 packages frozen store bought mini phyllo tart shells          

         Whipped Cream
         2 cups cold heavy cream
         1 tsp vanilla bean paste
         2 tbl powdered sugar 
           Candied Lime (optional)
           1-2 limes, sliced into thin rounds
           1 cup sugar
           1 cup water
           ¼ cup granulated sugar

Preheat oven to convection 350 F degrees.
For Garnish (can be made ahead of time):
Combine water & 1 cup sugar in a small pan. Bring to a simmer & add lime slices. Simmer for 20 min.
Drain & spread out on a rack to dry for at least 1 hour
Put ¼ cup sugar in shallow bowl or tray. Once the limes are dry, coat both sides of the lime slices with the granulated sugar and place back on the rack. Cut the rounds into desired size for garnish (I usually quarter them)
For whipped cream
Chill the bowl and whisk attachment of your stand mixer.  Once chilled transfer the cold heavy cream, sugar, and vanilla bean paste into the bowl and whisk on high speed until soft peaks form. Transfer to a piping bag with star tip, and chill
For tartlets:
In a large bowl, whisk egg yolks with sweetened condensed milk, lime juice, sugar, vanilla bean paste and lime zest until smooth and blended.
Scoop the batter generously into the mini phyllo tarts. Bake for about 12 minutes, or until custard has set. Remove and let cool to room temperature.
Lastly top with whipped cream and candied lime quarters. Enjoy!

1 comment:

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