![]() ![]() Whisk the egg yolks and lime zest together in a bowl until tinted light green. Cut the limes in half and squeeze out the juice being careful to not include any seeds.ģ. It’s easiest to remove the lime zest from whole limes so start with that.Ģ. 1 – 14 ounce can sweetened condensed milkġ.(If adding filling you'll be cooking another 5 minutes so make sure you don't overbake) Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 10 to 15 minutes until almost done. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Cut off the excess by rolling the pin across the top of each pan. Don't stretch the dough when placing it in the pans or it will shrink during baking. Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Meanwhile, preheat the oven to 375 degrees F. Wrap in plastic and chill for at least 30 minutes. Dump on a well-floured board and form into a disk. Add the ice water and process until the dough comes together. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Put the flour mixture in the bowl of a food processor fitted with a steel blade. 2 tablespoons cold shortening (recommended: Crisco) Note: I didn't use any Crisco I just added more butter and they turned out greatĬombine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes.6 tablespoons (3/4 stick) cold unsalted butter, diced.If you love Lime then you will Love these! So I found the recipe on Food Network from Ina Garten. These were very fun to make! I got this recipe from Good Things Utah and it didn't come with the tart shell.
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