Cool Key Lime Tarts
8 ounces Neufchatel cheese, softened
Egg substitute equal to 2 eggs
1/2 cup granulated sugar
3 tablespoons lime juice, preferably fresh Key lime
1 teaspoon lime zest
Wheat germ
For garnish-lime slices, lime zest, mint leaves, mini chocolate chips or sweetened whipped cream
Preheat oven to 350 degrees F.
Line 2 (12-muffin) mini muffin tins with paper or foil cups. Spray each cup with cooking spray.
Coat the bottom of each sprayed liner with the liner. (I usually put the wheat germ in the liner
and dump out the excess into the next liner.)
Prepare filling. For best results cream cheese with sugar. Mix in lime juice and zest (and food coloring if desired), then add egg substitute. Beat at low speed just until mixed. Fill cups to the top. Bake for 12-15 minutes.
These tarts are best if refrigerated or frozen at least 24 hours before serving. May be served room temperature or frozen. Top with your favorite garnish just before serving.
This recipe can easily be doubled or tripled just be sure to mix slowly so it doesn't slosh out of the mixing bowl.
Alternative ingredients:
Cream cheese
Real Eggs
Bottled lime juice
Lime cookies for the crust
LIME COOKIES FOR CRUST OF TARTS
Purchase Key Lime cookies at Target, an Archer Farms product or online from
Stash Tea
Or make your own:
Key Lime Cookies
from http://bakingbits.com/Recipes/cookie/keylimecookies.shtml
2 cups flour
1 tsp. baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
1 egg plus 1 egg yolk
5 Tbsp. fresh key lime juice (or substitute regular lime juice)
2 tsp. grated lime peel
Powdered sugar for sprinkling
Preheat oven to 350 degrees F. Line cookie sheets with foil.
In medium bowl combine flour, baking powder and salt; set aside. In a large bowl, cream butter and sugar until fluffy. Add egg and egg yolk, beating until light and creamy. Beat in lime juice and peel until well mixed. Stir in the flour mixture until just mixed. Dough will be soft.
Form dough into 1/2 inch balls. If dough is too soft to handle it can be refrigerated for an hour until it's firm enough to gently shape into a ball. Place on prepared cookie sheet and bake until lightly browned, about 10 to 12 minutes. Transfer to wire rack. While still warm, sift powdered sugar over cookies. Cool completely.
Makes 2 1/2 - 3 dozen cookies.
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This page was added July 1, 2007