Prep 15 mins
Cook 15 mins
This recipe is fast and easy to prepare. The spicy gingersnap really compliments the tartness of the lime.
- 12 crisp gingersnap cookies
- 3 eggs, at room temperature
- 1 (14 ounce) can fat-free evaporated milk
- 3⁄4 cup freshly squeezed lime juice, and zest from all limes. (4-5 Persian limes or 12-15 Key limes)
- 1 teaspoon vanilla
- 1⁄3 cup heavy whipping cream, whipped
- Preheat oven to 325 degrees. Line 12 standard size muffin cups with paper liners. Spritz each paper liner with non-stick cooking spray. Place a cookie in each paper liner.
- Whisk, eggs, milk, lime juice, lime zest and vanilla until well-bleneded. Pour a scant 1/4 cup lime mixture into each cup.
- Bake 16 to 19 minutes or until firm. Do not overbake.
- Allow tartlets to set in pans for about 10 minutes. Carefully, lift each tart from the pan and place on wire rack to cool. Cool completely before refrigerating several hours or overnight. Just before serving garnish with a dollop of whipped cream and tiny lime slice.
- 151 calories per serving (19% from fat), 28 carbohydrates per serving.
Completely unedible! I wish I had paid attention to the other review. I followed the recipe to a T, and usually enjoy tart lime desserts but this one should never be made. Unattractive and tasted terrible!
This recipe was a disaster! I made as listed except I did not use as much zest. I tasted it before baking and YUCK!!. Key lime is supposed to be tart but not that tart! Perhaps the milk is supposed to be Fat Free condensed milk? It was too late for that so I added 2 cups of sugar. The ginger snaps flaoted to top and after baking for 25 minutes mixture did not thicken. I just gave up and took them out. I am so glad I decided to test these for a meeting at my house on Tuesday cause now I have to find another dessert. On a positive note, we found that we like Archway crisp gingersnaps so it least thay will not go to waste!
You have to add sweetener to this recipe, otherwise it is inedible. Add the equivalent of 3/4 cup sugar (use noncalorie sweetener if you prefer). The texture is bad. It is grainy, not silken like a good curd should be. I think using evap milk is the issue.