These bite-sized pies pack a sweet citrus flavor, with a zap of ginger to spice things up. The recipe calls for two egg yolks, but you can easily adjust the ratios to use up however many egg yolks you have, that's the beauty of making individual tartelettes instead of one large pie!
Ingredients:
2 Egg Yolks (If you have more egg yolks to use up just use these ratios as a guide)
7 oz. Sweetened Condensed Milk
1/4 Cup Lime Juice (Or lemon, grapefruit or any other citrus)
1 Cup Ground Gingersnap Cookies
6 Tbs. Butter, Melted
Whipped Cream and Candied Citrus Peels for the garnish
Prep Time: 30 Minutes
Ready to eat in 45 minutes
Makes ~18 tartelettes
Directions:
1. Make the crust by mixing the ground gingersnap cookies and the melted butter in a bowl. Press into a greased mini-cupcake pan so that the crust covers the entire cup. (This is the most labor-intensive part of the process, the rest is super easy!)
2. Preheat the oven to 375F, then blend together the egg yolks, lime juice and sweetened condensed milk.
3. Pour the lime filling into each gingersnap crust, fill all the way to the top, but don't go over the sides of the crust otherwise the filling sticks to the pan and makes for a difficult time removing the tartelettes from the pan.
4. Bake at 375F for 15 minutes. Let cool then remove from the pan and garnish with a dollop of whipped cream and candied citrus peel (a great way to make use of the lime peels, but I already candied some orange peels that needed a home).
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