Ingredients
3 Eggs
.75 cup Sugar
1.5 cups Whipping cream (35%), divided
Zest of 2 limes, divided
Zest of 2 lemons, divided
1 Lime, juiced
1 Lemon, juiced
2 Packages Tart Shells, defrosted overnight in the refrigerator
Directions
1. PREHEAT oven to 375°F (190°C).
2. BEAT eggs and sugar using an electric mixer until pale in colour, thick and creamy, about 1-2 minutes. Stir in ¾ cup (175 mL) cream, half the lime and lemon zest and lime and lemon juice.
3. ARRANGE tart shells on a baking sheet. Pour in cream filling and bake for 15 – 20 minutes or until filling is set and pastry is a light golden brown. Remove from oven and cool completely.
4. WHIP the remaining cream using an electric hand mixer until soft peaks form. Fold in half the remaining zest and top each tart with whipped cream. Sprinkle the remaining zest on top and serve.
