Individual Lime Tarts

15 ingredients
5 steps

Ingredients

  • Cooking spray
  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter or stick margarine, melted
  • 1 teaspoon vanilla extract
  • 1 egg white, lightly beaten
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/3 cup fresh lime or key lime juice
  • 2 large egg yolks, lightly beaten
  • 1 1/2 cups cold water
  • 2 teaspoons grated lime or key lime rind
  • 6 tablespoons reduced-fat frozen whipped topping, thawed, optional
  • Lime slices, optional
  • Lime Tart

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Coat six 4 1/2-inch individual tart pans with removable bottoms with cooking spray. Set aside.
  3. 3
    Combine cracker crumbs and 3 tablespoons sugar in a medium bowl; stir well. Gradually add butter, stirring well. Stir in vanilla and egg white, stirring until well combined. Divide mixture evenly among tart pans; press mixture into bottom and up sides of pans. Place pans on a baking sheet. Bake at 350° for 13 minutes. Let cool completely on a wire rack.
  4. 4
    Combine 2/3 cup sugar and cornstarch in a medium saucepan; stir well. Add lime juice and egg yolks, stirring with a whisk. Gradually add water, stirring well. Cook over medium heat, stirring constantly, 6 minutes or until mixture thickens. Remove from heat; stir in lime rind. Carefully pour into prepared crusts; let cool completely. Cover; chill at least 3 hours. Top each tart with 1 tablespoon whipped topping, and garnish with lime slices, if desired.
  5. 5
    Lime Tart: Prepare crust as directed for Individual Lime Tarts, using a 9-inch tart pan with removable bottom. Bake at 350° for 15 minutes. Proceed with tart filling as directed.

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