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Categories:Viewed: 20 - Published at: 4 years ago
Ingredients
- 12 crisp gingersnap cookies
- 3 eggs
- 1 can fat free sweetened condensed milk
- 1/4 cup key like juice freh
- Zest from all limes
- 1 teaspoon vanilla
- 1/3 c heavy whipping cream
Method
- Preheat overn to 325. Line 12 muffin cups w/ paper liners. Spray each liner with Pam. Place a cookie in each liner.
- Whisk together eggs, milk, lime juice, zest and vanilla until well blended? Pour a scant 1/4 cup lime mixture into each cup. Bake 16-19 minutes until firm; don not overbake. Allow hot tarts to set in pan about 10 minutes. Carefully lift each tart from pan an solace on a tray. Cool completely, then refrigerate several hours or overnight. Dollop with 1 tablespoon whipped cream.
