Lime Tarts

Tarts are really just cute little pies. These flaky pastry tarts shells are filled with a lime filling and topped with a swirl of sweetened whipped cream.
(Yields 24 small tarts)

• 24 pre baked tarts, purchased or home made (pictured above I used my regular pie dough pastry) 

Filling:

• 1/2 cup sugar
• 3 1/2 tbsp cornstarch 
• 1/4 tsp salt
• 1 2/3 cup water
• 2 large eggs, separated
• 1/4 cup fresh squeezed lime juice
• zest from 1/2 lime
• 1 1/2 tbsp butter

1. Measure dry ingredients together into a bowl.
2. Separate egg yolks and whites. Set whites aside.
3. To the egg yolks add water, lime juice and zest. Whisk well.
4. Place egg yolk mixture in a microwavable bowl and stir all the dry ingredients in. 
5. Heat one minute at a time, stirring between, until mixture is bubbly hot. About 4 minutes. Alternately you can do this on the stove top in a small pot.
6. Once mixture has bubbled and thickened add butter and stir to melt.
7. Cover loosely and allow to cool on counter top, about 15 minutes. 
8. Beat egg whites until stiff. Gently fold into semi cooled lime filling. The mixture will turn almost frothy and very light. The egg whites will 'cook' as the lime filling is still hot enough at this point. Place in refrigerator lightly covered to completely cool.
9. Fill tart shells with cooled filling and top with sweetened whipped cream. I added a little drop of lemon extract to my whipping cream along with the sugar to sweeten. Topped the lime tarts with more lime zest. Store in refrigerator until ready to serve.