Key Lime Tartlets End Meal On Sweet Note

We circled around the bush as if King Midas had just left and all the fruit had turned to gold. Instead, they were probably Key limes - almost as good.

My husband and I had been arguing about this particular bush for days. We were in the Florida Keys for vacation, but as is often the case, indigenous food wasn’t plentiful; the tomatoes came from Mexico, the lemons from California. Could it be that we actually had Key limes in our back yard?

I said they were plain limes. He insisted we were in the Keys, the limes were a creamy chartreuse and not deep green, and therefore these were Key limes, known for their intense flavor.

Naturally, there was only one way to resolve this argument. We made Key lime pie, or tartlets for two, to be exact. The classic recipe combines lime juice, sweetened condensed milk and eggs that thicken without cooking. However, to avoid any risk of salmonella from uncooked eggs, we baked the tartlets.

The results were terrific - the best lime tarts we ever ate. Just to be sure, I made the tarts again when we were home from vacation using the larger Persian limes available everywhere, and the results were terrific. Maybe it’s just a great recipe.

For starters, serve an entree of Mango Chicken Salad with a lime and ginger dressing.

Mango Chicken Salad

1 (12-ounce) chicken breast, skinned and boned

1/2 cup prepared liquid fajita marinade

1 large mango, peeled and diced into 1-inch cubes

1 celery stalk, diced

2 tablespoons diced red onion

1/4 teaspoon crushed red pepper flakes, optional

2 tablespoons minced cilantro

1 teaspoon grated ginger root

1 teaspoon soy sauce

1 tablespoon sesame-flavored oil (not toasted sesame oil)

1/2 teaspoon grated lime peel

Juice of 1 lime

1 tablespoon vegetable oil

1 teaspoon sugar

1/4 cup chow mein noodles

Place chicken breast in glass bowl with fajita meat marinade. Cover and refrigerate 2 to 4 hours.

Remove chicken from marinade and place on grill over ash-covered coals. Grill on both sides until done, about 5 minutes per side (or broil in oven). Remove and cut into bite-size cubes.

Place chicken in bowl. Add mango, celery, onion, red pepper flakes and cilantro.

Stir together ginger root, soy sauce, sesame-flavored oil, lime peel and juice, vegetable oil and sugar in cup. Pour over chicken salad. Toss gently but well. Stir in chow mein noodles. Serve in dishes lined with lettuce leaves.

Yield: 2 servings.

Key Lime Tartlets

4 (2-inch diameter) gingersnaps

2 sheets graham crackers

1 tablespoon butter, melted

2 egg yolks

1/2 cup sweetened condensed milk

1/4 cup fresh lime juice (see note)

Grated peel of 1 lime

Whipped cream, optional

Crush gingersnaps and graham crackers in food processor or by hand to a fine crumb. Place in bowl and stir in melted butter. Press mixture on bottom and halfway up sides of 2 (4-inch-diameter) tart pans with removable bottoms. Bake at 350 degrees 5 minutes. Set aside while preparing filling.

Beat together egg yolks, sweetened condensed milk and lime juice in bowl. Stir in lime peel. Gently pour mixture into tart pans (for ease of handling, place pans on baking sheet). Bake tarts at 350 degrees 8 to 10 minutes or until firm.

Remove from oven. Chill 2 to 3 hours. If desired, serve with whipped cream.

Yield: 2 servings.

Note: Three Key limes or 1-1/2 regular (Persian) limes yield 1/4 cup juice.