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Key Lime and Ginger Tart Ingredients
2 Tbl butter
4 egg yolks
fresh blueberries
2 tsp minced crystalized ginger
1/2
cup Nellie & Joe's Famous Key West Lime Juice
1 package (6.5-ounce) Nikki's
Key Lime Shortbread Cookies® with Almonds
powdered sugar
1 can (14-ounce)
sweetened condensed milk
sweetened whipped cream
Instructions
Preheat oven to 350.
Finely crush the shortbread cookies.
Combine
cookies, butter and ginger.
With back of spoon, press mixture evenly onto
bottom and up sides of a 9-inch tart pan with removable bottom.
Bake for 11
minutes.
Cool on wire rack for 10 minutes.
Whisk together sweetened
condensed milk and egg yolks.
Add Key lime juice and whisk until well combined.
Pour
into crust; continue to bake until center is almost set (about 10 minutes). Do
not overbake.
Cool tart completely on wire rack.
Refrigerate, lightly covered
with waxed paper, at least 3 hours. To serve: Remove
outer rim of tart pan. Top each serving with whipped cream or powdered sugar;
garnish with berries Amount: Makes 8 servings. Source:
www.byerlysandlunds.com Click
Here to see Dana's Recipe Book
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