When I created this, I decided to alter the flavor of the biscuits by crushing up some graham cracker, rolling it into the biscuit dough and coating it with simple syrup. The tarts came out beautifully and taste amazing!
The Crust:
1 can flaky layer butter biscuits
½ c graham cracker crumbs
1 lg egg
1 tsp water
1 tbs white granulated sugar
The Filling:
1-14oz can sweetened condensed milk
3 extra lg egg yolks, slightly beaten
¾ Lime juice
1 tbs lime zest
½ c raspberry puree, no seeded
Simple Syrup:
1 c water
1 c white granulated sugar
Lime Whipped Cream:
1 c heavy cream
3 tbs white granulated sugar
Juice of 1 Lime
Zest of 2 Limes
Preheat oven to 325°
Remove biscuits from can and separate on a nonstick workstation. Sprinkle each biscuit on both sides with graham cracker crumbs and flatten with hands. Spray the inside of 8 molds with nonstick cooking spray, preferably butter flavored. Place each flattened biscuit into muffin molds, scalloping the edges that should come up and over a bit (see picture). Tuck each biscuit into molds, gently pressing around the bottom edges. Set aside. Use a hand mixer to whip together sweetened condensed milk and yolks until smooth, about 5 minutes. Mix in lime juice and zest. Fill each biscuit with equal parts of the mixture. Pour about ½ teaspoon of raspberry puree in the center if each filling. Use a toothpick to swirl the color around a bit and make designs. Bake for 15 minutes.
Meanwhile, make your simple syrup by boiling water and sugar together until sugar has completely dissolved. Brush the rim of your biscuits with the syrup and bake an additional 30-40 minutes or until golden. Remove from oven and allow tarts to cool in the pan on a cooling rack. Make your lime whipped cream by pouring cream into a large mixing bowl and use an electric mixer to combine 3 tbs sugar. Whisk in lime juice and zest. Top the cooled lime tarts with whipped cream. You can garnish these sweet little treats with a slice of lime, fresh raspberries and a sprinkle of lime zest.
To Make the whipped cream, use a hand mixer to combine the cream and sugar in a bowl. Add juice and lime zest. Mix well. Chill until tarts are cooled and ready to use.
Girl-Chef Tastes 