And for dessert during our Independence Day, I made Key Lime Tarts, using a recipe from Peabody of Culinary Concoctions of Peabody. She has a delicious blog that always has me wishing I were in the Pacific Northwest! What inspired me to use Peabody’s recipe was the recent Tasty Tools blog event entry of Carrie of Carrie’s Sweet Life. Carrie recently made the same recipe last month. So seeing her recipe submission and having some fresh key limes from Florida on hand (from my friend Jessy), it was only logical for me to make it. Whoa – that was a long explanation for why I made this, huh? Sorry… I wanted to make sure I give credit where credit was due!
Here is Peabody’s recipe for Key Lime Pie, which I made to fill small tart shells:
1/2 cup fresh key lime juice
1/4 cup heavy whipping cream
1/3 cup Mascarpone cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1 to 2 teaspoons finely grated key lime zest, divided
5 egg yolks
whipped cream, for garnish
6 pre-made graham cracker tart shells
Whisk sweetened condensed milk with the egg yolks. Whisk in Mascarpone cheese. Stir in whipping cream and lime juice. Stir in 1 to 1 1/2 teaspoons lime zest. Pour into a prepared graham cracker tart shells and bake at 325° for 15 to 20 minutes.
What a day in the kitchen! Although it wasn’t quite a day of freedom from cooking and baking, I thoroughly enjoyed it… and sharing my creations with my husband. Here’s wishing you all had a fabulous Fourth of July!
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