Just before serving, beat the cream, confectioners’ sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour. Place the pan on a wire rack to cool for about 30 minutes. Bake just until the filling has set, about 6 minutes. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust.
Add the condensed milk and lime juice and beat until combined. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)įor the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Bake until browned and firm to the touch, about 10 minutes. Meanwhile, combine the condensed milk, sour cream, lime juice, and lime zest. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake the crust for 7 minutes, remove from the oven, and set aside. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Commissary Kitchens, Co-pack Manufacturing and Private Label Manufacturing, as. Add the sugar and salt and pulse to combine. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.įor the crust: Place the graham crackers in a food processor and pulse until finely ground.
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