Individual Lime Tarts

Ingredients

• 0.3 cup cornstarch 
• 1  egg white lightly beaten
• 2 large egg yolks lightly beaten
• 1.5 cups graham cracker crumbs 
• 1 slices lime optional 
• 6 servings lime tart 
• 0.3 cup key lime juice fresh
• 2 teaspoons key lime rind grated
• 3 tablespoons stick margarine melted
• 0.7 cup sugar 
• 3 tablespoons sugar 
• 1 teaspoon vanilla extract 
• 1.5 cups water cold
• 6 tablespoons non-dairy whipped topping frozen thawed reduced-fat

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• wire rack
• tart form

Directions

1. Preheat oven to 35
2. Coat six 4 1/2-inch individual tart pans with removable bottoms with cooking spray. Set aside.
3. Combine cracker crumbs and 3 tablespoons sugar in a medium bowl; stir well. Gradually add butter, stirring well. Stir in vanilla and egg white, stirring until well combined. Divide mixture evenly among tart pans; press mixture into bottom and up sides of pans.
4. Place pans on a baking sheet.
5. Bake at 350 for 13 minutes.
6. Let cool completely on a wire rack.
7. Combine 2/3 cup sugar and cornstarch in a medium saucepan; stir well.
8. Add lime juice and egg yolks, stirring with a whisk. Gradually add water, stirring well. Cook over medium heat, stirring constantly, 6 minutes or until mixture thickens.
9. Remove from heat; stir in lime rind. Carefully pour into prepared crusts; let cool completely. Cover; chill at least 3 hours. Top each tart with 1 tablespoon whipped topping, and garnish with lime slices, if desired.
10. Lime Tart: Prepare crust as directed for Individual Lime Tarts, using a 9-inch tart pan with removable bottom.
11. Bake at 350 for 15 minutes. Proceed with tart filling as directed.