Coat six 4 1/2-inch individual tart pans with removable bottoms with cooking spray. Set aside
Combine cracker crumbs and 3 tablespoons sugar in a medium bowl; stir well. Gradually add butter, stirring well. Stir in vanilla and egg white, stirring until well combined. Divide mixture evenly among tart pans; press mixture into bottom and up sides of pans. Place pans on a baking sheet. Bake at 350 for 13 minutes. Let cool completely on a wire rack.
Combine 2/3 cup sugar and cornstarch in a medium saucepan; stir well. Add lime juice and egg yolks, stirring with a whisk. Gradually add water, stirring well. Cooke over medium heat, stirring constantly, 6 minutes or until mixture thickens. Remove from heat; prepared crusts; let cook completely. Cover; chill at least 3 hours. Top each tart with 1 tablespoon whipped topping, and garnish with lime slices if desired.
Serving
Suggestions
YIELD: 6 Servings POINTS: 7 EXCHANGES: 3 1/2 starch, 2 fat PER SERVING: CAL 317 FAT 3.1
Originally Submitted
3/27/2008
0 Out of 5 from
0 reviews
You can add this Individual Lime Tarts recipe to your own private DesktopCookbook.