- 75g pack sweet shortcrust pastry, chilled
- 2 large egg yolks (reserving the whites)
- 218g can condensed milk
- juice 2 limes and 1tsp lime zest, finely grated, plus extra to decorate
- 25g (1oz) caster sugar
- double cream, whipped
- you will need
- six 10cm (4in) deep tartlet tins, lined
Cut the pastry packet equally into 5 pieces, then roll out on a lightly floured surface and use to line five tartlet tins. Gather the pastry trimmings, roll out and use to line one more tin. Prick the bases of the tarts with a fork, line with baking parchment and fill with baking beans. Chill for 10 minutes.
Meanwhile, preheat the oven to 200C, 400F, gas 6, then cook the tarts for 10 minutes.
Remove the beans and baking parchment and cook for a further 2 to 3 minutes.
Beat the egg yolks with the condensed milk, lime zest and lime juice. Whisk the egg whites with the caster sugar until soft peaks start to form, then fold into the lime mixture and pour into the pastry cases.
Bake in the oven for 15 to 20 minutes until set and just starting to turn golden. Leave to cool for at least 40 minutes and serve decorated with whipped double cream and shreds of lime zest.Suitable for freezing.