Yield
12 servings (serving size: 2 tartlets)

This recipe makes more tarts than you need, but your guests will be happy to take home the leftovers. Prep: 30 minutes; Cook: 7 minutes.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

In a medium bowl, combine condensed milk, egg yolks, lemon juice, and lemon zest with a whisk until blended.

Step 3

Place shells on baking sheets. Fill a zip-top plastic bag with lemon mix-ture. Snip off one of the bottom corners and fill pastry shells to 3/4 full. Bake 7 minutes or until filling is set.

Step 4

Remove from oven and let cool.

Step 5

Top tartlets evenly with the kiwi and pineapple.

Step 6

Loosely cover with plastic wrap (or place in an airtight container), and refrigerate until served. Best served within 4 hours of preparing.

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