Key Lime Tart - Puff Pastry
Smooth, buttery, and super flaky key lime tart, rich in lime and melt in the mouth.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
3 square puff pastry (234g)
4 different colors
Zest all the lemons and limes onto a plate. Get a big container, add in a tin (387g) of condensed milk and 4 egg pork. Using an electric whisk to beat everything together for around 1-2 minutes.
Roll lemons and limes to help release the juice. Cut each one in half and sqeeze the juice into the container. Add all the zest collected in step 1. Using the electric whisk to beat another minute.
Grease the baking tray with melted butter and then dust flour all over the baking tray. Making sure all the sides of the baking tray are greased and dusted. Put a piece of baking paper into each baking compartment to prevent sticking.
Cut the square puff pastry into 4 equal-sized squares. Press each square into the individual compartment of the baking tray. Making sure all the sides of the baking try are covered by puff pastry.
Pour the mixture made in step 2 into all the square pastry cups. Fill each pastry cup to 95% full. Drop one drop of food coloring into each cup and then use a toothpick to spread the color out from the center. Bake at 180°C/356°F for 20mins. Let it cool and ready to serve.