*  Exported from  MasterCook  *

                            Key Lime Tartlets

Recipe By     : Bev Bennett/KC Star 5/8/96
Serving Size  : 2    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      2 Inch        Gingersnap Cookies
   2      Sheets        Graham Crackers
   1      Tablespoon    Butter -- Melted
   2                    Egg Yolks
     1/2  Cup           Sweetened Condensed Milk
     1/4  Cup           Key Lime Juice -- (See Note)
                        Grated Peel Of 1 Lime
                        Whipped Cream -- Optional

Crush gingersnaps and graham crackers in food processor or by hand to a fine
crumb.  Place in bowl and stir in melted butter.  Press mixture on bottom and
halfway up sides of 2 (4-inch diameter) tart pans with removable bottoms.
 Bake at 350 degrees for 5 minutes.  Set aside while preparing filling.

Beat together egg yolks, sweetened condensed milk and lime juice in bowl.
 Stir in lime peel.  Gently pour mixture into tart pans on baking sheet.
 Bake tarts at 350 degrees for 8 to 10 minutes or until firm.  Remove from
oven.  Chill 2 to 3 hours.  If desired, serve with whipped cream.

                   - - - - - - - - - - - - - - - - - - 

NOTES : If Key limes aren't available, use Persian limes.

Three Key limes or 1 1/2 Persian limes yeild 1/4 cup juice.