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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
cooking spray |
1 1/2 cups graham cracker crumbs |
3 tablespoons sugar |
3 tablespoons butter or stick margarine, melted |
1 teaspoon vanilla extract |
1 egg white, lightly beaten |
2/3 cup sugar |
1/4 cup cornstarch |
1/3 cup fresh lime or key lime juice |
2 large egg yolks, lightly beaten |
1 1/2 cups cold water |
2 teaspoons grated lime or key lime rind |
6 tablespoons reduced-fat frozen whipped topping, thawed, optional |
lime slices, optional |
Directions:
1. Preheat oven to 350°.
2. Coat six 4 1/2-inch individual tart pans with removable bottoms with cooking spray. Set aside.
3. Combine cracker crumbs and 3 tablespoons sugar in a medium bowl; stir well. Gradually add butter, stirring well. Stir in vanilla and egg white, stirring until well combined. Divide mixture evenly among tart pans; press mixture into bottom and up sides of pans. Place pans on a baking sheet. Bake at 350° for 13 minutes. Let cool completely on a wire rack.
4. Combine 2/3 cup sugar and cornstarch in a medium saucepan; stir well. Add lime juice and egg yolks, stirring with a whisk. Gradually add water, stirring well. Cook over medium heat, stirring constantly, 6 minutes or until mixture thickens. Remove from heat; stir in lime rind. Carefully pour into prepared crusts; let cool completely. Cover; chill at least 3 hours. Top each tart with 1 tablespoon whipped topping, and garnish with lime slices, if desired.
5. Lime Tart: Prepare crust as directed for Individual Lime Tarts, using a 9-inch tart pan with removable bottom. Bake at 350° for 15 minutes. Proceed with tart filling as directed.
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