Mini Key lime tarts a delightful no-bake dessert
| • | Pudding on the ritz |
By Elaine Magee
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Q. I do a lot of entertaining over the holidays and wondered if you had a recipe for a unique mini dessert I could serve at parties and teas.
A. Key lime pie is one of my favorite desserts and part of the hassle of making it comes from the crust and cooking the filling ingredients. So a few months ago, I made some no-bake Key lime filling using gelatin, pouring it into a square-baking dish. After the Key lime filling had set, I used tiny cookie cutters (about 1 1/2-inch wide) to cut out the filling in fun shapes like stars. Place the Key lime shapes on a ginger snap cookie, then top with a little whipping cream or light whipped topping and a pinch of sugar crystals in festive colors. It's an easy way to make something unique and elegant for a dessert party tray or to serve with tea.
EASY KEY LIME MINI TART
In small nonstick saucepan, combine gelatin and water and let sit for 1 minute. Then cook over medium-low heat, stirring constantly, until the gelatin dissolves and the mixture is clear. Set this aside to cool.
In large mixing bowl, combine sweetened condensed milk with lime juice, beating on low until it thickens (about 2 to 3 minutes). Fold in the gelatin mixture and the lime zest, if desired, and stir to blend well.
Spread Key lime mixture into a 9-by-9-inch glass dish. Cover and refrigerate for at least 3 hours. Using miniature cookie cutters (about 1 1/2-inches wide) cut shapes out of the Key lime mixture. Right before serving, place each shape in the center of a gingersnap cookie. Top with a tiny squirt or dollop of light whipped cream and a pinch of sugar crystals if desired. Serve on a dessert plate or tray.
Makes about 25 mini tarts (with some scraps of Key lime you will end up throwing away).
Elaine Magee is author of "The Recipe Doctor Cookbook" and "The Flax Cookbook." Readers may reach her through her Web site at www.recipedoctor.com.
