Cream Tarts with Lime

Name: Cream Tarts with Lime
Yield: 8
Ingredients: 1/3 cup of water (80 ml); 1 tablespoon of unflavored gelatin, white; 4 eggs, washed (separated whites and yolks); 1/2 cup of sugar (90 g); 1/2 cup of dry white wine (120 ml); 1/3 cup of lime juice (80 ml); 5 tablespoons of grated lime zest; 1/2 cup of fresh heavy cream (120 ml)

1
1/3 cup of water (80 ml)
2
1 tablespoon of unflavored gelatin, white
3
4 eggs, washed (separated whites and yolks)
4
1/2 cup of sugar (90 g)
5
1/2 cup of dry white wine (120 ml)
6
1/3 cup of lime juice (80 ml)
7
5 tablespoons of grated lime zest
8
1/2 cup of fresh heavy cream (120 ml)

Ingredients

1
1/3 cup of water (80 ml)
2
1 tablespoon of unflavored gelatin, white
3
4 eggs, washed (separated whites and yolks)
4
1/2 cup of sugar (90 g)
5
1/2 cup of dry white wine (120 ml)
6
1/3 cup of lime juice (80 ml)
7
5 tablespoons of grated lime zest
8
1/2 cup of fresh heavy cream (120 ml)

Directions

1
In a small refrigerator, place the water, sprinkle with gelatin and let it hydrate for 3 minutes
2
Place over medium heat until dissolved
3
In a medium bowl, combine yolks, sugar, wine, lime juice and whisk with an electric mixer until well combined (about 2 minutes)
4
Add dissolved gelatin and 3 tablespoons of grated lime zest
5
While that's happening, beat the heavy cream in a separate bowl until it forms soft peaks
6
Fold into the lime mixture until smooth
7
In another bowl, whip egg whites until stiff and fold into the cream mixture with gentle strokes
8
Distribute among eight tart shells and refrigerate until firm (about 4 hours)
9
Sprinkle with remaining grated lime zest and serve
10
150 calories per serving