I needed to find a recipe to tackle the abundance of limes I had in my kitchen. I came across this recipe on the blog, Sally's Baking Addiction, but substituted whipped cream for my take on Martha Stewart's Chantilly Cream. Also, check out this awesome board made by my good friends at theparmatileshop.com! I use it as a food display board for fancy dinner parties, but they have multiple uses like vanities and pedestals. Hope you enjoy!
Ingredients:
1½ cups graham crackers crumbs, pulverized
6 tablespoons butter, melted
1/3 cup granulated sugar
2 key or regular limes, juiced (About ½ cup)
1 can (14 oz) sweetened condensed milk
4 oz full fat cream cheese
4 egg yolks
1 cup heavy cream
2 tablespoons sugar
1 tablespoon elderflower liquor (or ½ teaspoon vanilla)
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Combine the graham cracker crumbs, butter and sugar. Spoon a heaping tablespoon into a cupcake liner in a muffin tin. Pack down firmly.
3. Bake for 5 minutes.
4. In a large mixing bowl, use a hand mixer to combine the milk, cream cheese, and yolks. While the hand mixer is still on, add the lime juice and combine thoroughly.
5. Fill the liners with creamy batter and bake for 16 minutes or until the center is slightly jiggles.
6. Allow the tartlets to cook completely in the muffin tin and refrigerate for at least two hours.
7. With the hand mixer, whip the heavy cream and sugar together. When soft peaks form, add the elderflower liquor or vanilla. Continue whipping until firm peaks are achieved.
8. Remove the tartlets from the liners and serve cold with a dollop of the Chantilly cream.
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