Monday, August 31, 2009
This was supposed to be my entry for the Lime BSI a few weeks back that was hosted by Jen at My Kitchen Addiction. The first time I made it I made the mistake of leaving out any support for the graham cracker base. When I tried to take them out of my mini-muffin pan, it all fell apart. Sure I was a wee bit disappoint that it failed, but the great thing about food is that you can keep trying until you get it right. The mistake I made the first time was not using some sort of paper lining to help ease in removal. Imagine the me trying to pry them out with a fork from my mini muffin pan. It was a nightmare. But I was determined to make them again. And make them again I did!
These tarts are relatively easy to make. Perfect for parties or as a simple dessert after a meal. It uses a graham cracker base. I cheated a little on the graham cracker tart crusts for this go around. I saw these individual mini crusts at the grocery from Keebler and I figured that I'd give them a go. Save me some time. You can use your own or use the premade stuff. I included my recipe for making the graham cracker base from scratch in the recipe below. The pudding is just regular store bought vanilla pudding spiked with lime zest and 1/2 lime juice. A nice subtle tart taste. Then chill for a bit and enjoy. Add fruit to the top and make it into a fruit tart. It reminded me a bit of key lime pie. Yum!
Makes 4-6 tarts. Adjust accordingly.
Lime Pudding Tart
1 box vanilla pudding mix
2 c milk
zest of 1 lime
Juice of 1/2 lime
3 c crushed graham crackers
1/4 c unsalted butter
1 Tbsp Cinnamon
2 Tbsp granulated sugar
4-6 4-inch tart cups or cupcake cups.
Note: you can use the premade mini graham cracker tart crusts if you're short on time.
Preheat your oven to 375˚F
For the graham cracker base, combine the ingredients in a bowl and mix until blended and resembles a crumb consistency. You can also do this in a food processor.
Divide the graham cracker mix evenly among the tart cups and mold up to the sides until it resembles almost a small bowl.
Bake in the oven for 5-10 min. Let is cool completely after.
While the crust bakes, make the pudding according to the directions on the box. Mix in a large enough bowl and add in the lime zest and juice. Stir well to combine.
Then take the pudding mixture and dollop at least 2 big spoonfuls into the tart cups. Top with a slice of lime and/or some berries and place in the fridge to keep cool.