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Ingredients
- Crust:
- 1 C graham cracker crumbs
- 1/4 C light brown sugar
- 1/4 C finely chopped walnuts
- 4 Tbs unsalted butter, melted
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- Filling:
- 1-14 oz can Eagle Brand Milk
- 4 large egg yolks
- 1/4 C lime juice
- 2 tsp grated lime zest
- Garnish:
- Thin strips of lime peel
Preparation
Step 1
Preheat oven to 350 degrees
Crust: Mix all crust ingredients together with a fork until blended and evenly moistened. Divide into six equal portions. Press one portion into the bottom and up the sides of 1 of 6 (3 ½ inch) tartlet pans with removable bottoms. Repeat with remaining portions. Place tartlet pans on jelly roll pan. Bake 8 to 10 minutes or until crusts are set. Cool slightly on wire rack.
Filling: Whisk all filling ingredients together until well blended. Pour into crusts, dividing evenly. Bake 12 to 15 minutes, until filling is set. Let cook completely on rack.
Remove tartlets from pan. Refrigerate until chilled. Garnish with homemade whipped cream and thin strips of lime.
Serves 6