Yield: 2 Servings
|2 \N||2 Inch Gingersnap Cookies|
|2 \N||Sheets Graham Crackers|
|1 tablespoon||Butter; Melted|
|2 \N||Egg Yolks|
|½ cup||Sweetened Condensed Milk|
|¼ cup||Key Lime Juice; (See Note)|
|\N \N||Grated Peel Of 1 Lime|
|\N \N||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.