Frozen Key Lime Tarts and a Graduate

Yesterday my husband graduated from the Darden School of Business at The University of Virginia. It is hard to believe that it has already been two years, and we will be leaving Charlottesville headed for North Carolina in a matter of a few weeks. Although we are excited about what new adventure lies ahead in Winston-Salem, we will definitely miss our time here in C-ville!

After the festivities were over yesterday, we had both of our families back to our apartment for a graduation celebration. We had quite the spread of bbq, cole slaw, potato salad, deviled eggs and baked beans. We finished the meal off with key lime pie since that happens to be the graduate's favorite dessert. These mini tarts are delicious and refreshing. Serve them straight from the freezer and you have this wonderful dessert that is a cross between key lime pie ice cream and good ole' key lime pie. They are the perfect summer treat!

Adapted from Ina Garten

You Will Need:

For the Filling:

• 6 extra-large egg yolks, at room temperature
• 1/4 cup sugar
• 1 (14-ounce) can sweetened condensed milk
• 2 Tbsp grated lime zest
• 3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the Decoration:

• 1 cup (1/2 pint) cold heavy cream
• 1/4 cup sugar
• 1/4 tsp pure vanilla extract
• Thin lime wedges

Here We Go:

• For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick
• With the mixer on medium speed, add the condensed milk, lime zest, and lime juice
• Pour into store bought mini graham cracker crust tart shells
• For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form
• Add the sugar and vanilla and beat until firm
• Spoon or pipe decoratively onto the pie and decorate with lime
• Freeze for several hours or overnight

The hubs walking up to get his diploma!

Happy Feasting!