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.

Frances Largeman
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Ingredients

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Directions

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  • Preheat oven to 325°.

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

  • 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.

  • Remove from oven and let cool.

  • Top tartlets evenly with the kiwi and pineapple.

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

Nutrition Facts

124 calories; fat 5g; saturated fat 3g; mono fatg; poly fatg; protein 3g; carbohydrates 18g; fiberg; cholesterol 50mg; ironmg; sodium 32mg; calcium 32mg.