Lost Key Tartlets
  • Filling:
  • 1-1/8 teaspoons unflavored gelatin
  • 1/4 cup water
  • 1 cup sweetened condensed milk
  • 3/4 cup lime juice
  • 4 egg yolks
  • 1-1/2 teaspoons grated lime zest, blanched
  • 3/4 cup whipping cream, whipped
  • 6 tart shells
  • Strawberry Puree:
  • 12 ounces strawberries
  • 3 tablespoons confectioners' sugar
  • Garnish:
  • sliced strawberries
  • whipped cream
  1. Filling: Sprinkle gelatin over water in a small bowl. Set in a pan of simmering water. Stir until gelatin is dissolved. Set aside.
  2. Whisk milk, lime juice, yolks and peel in a medium bowl. Stir in gelatin. Cover with plastic and refrigerate overnight. Fold the whipped cream into the mixture and chill another 4-5 hours.
  3. Strawberry Puree: Puree ingredients. Refrigerate until needed.
  4. Presentation: Spoon puree onto plate. Set tart shell on top. Spoon lime mixture into shell. Pipe whipped cream on top. Garnish with sliced strawberries.
  5. Note: I have been making these forever. I sometimes don't bother with the strawberry puree and no one misses them. I usually hate desserts that use gelatin as a thickener, but for some reason it doesn't bother me here. You can use little pie crust tart shells or the little graham cracker crust ones - both are really good. Read the recipe - you have to make this the day ahead, but after it chills overnight it has another 4-5 hour chill time. Also, this has raw eggs in it. If you have a problem with them, this ain't the recipe for you!