|2 boxes mini graham crusts (or 1 large pre-made graham crust)||1 cup (separated) heavy cream|
|1 (14-ounce) can sweetened condensed milk||2 teaspoons powdered sugar|
|1/2 cup lime juice (from 3-4 limes)||1 teaspoon lime zest|
Preheat the oven to 375 and bake the tart crusts for 5 minutes on a large baking sheet, just until they start to turn golden brown. Remove and cool on the baking sheet.
Whisk the condensed milk and lime juice together in a large mixing bowl and set aside.
Whip 1/2 cup cream with an electric mixer in a medium bowl until stiff peaks form. Gently stir the whipped cream into the beaten condensed milk.
Divide the lime filling between the tart crusts. Freeze the tarts for 2-3 hours until the filling is firm.
To make the topping, whip the remaining cream (1/2 cup) together with the powdered sugar with an electric mixer in a medium bowl until stiff peaks form. Dollop whipped cream onto each tart.
Sprinkle the reserved lime zest over the tarts before serving.
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