Frozen Lime Tart

Ingredients

• 1 package Cappello’s Double Chocolate Chip Cookie Dough

• For the Lime Filling 

• 3 large egg yolks

• ½ cup (4 ounces) fresh lime juice 

• One 14 ounce can sweetened condensed milk 

• 2 teaspoons lime zest 

• For the Whipped Cream 

• ½ cup heavy whipping cream 

• 2 teaspoons powdered sugar 

• ½ teaspoon lime zest 

• ¼ teaspoon pure vanilla extract 

Instructions

• Preheat oven to 350°F.

• Evenly press Cappello's Chocolate Chip Cookie dough into an 8-inch tart mold with a removable base.

• Place the tart pan on a baking sheet and bake until the crust is golden brown, 14-16 minutes (note, you may have to use the back of a wooden spoon to press down the cookie dough halfway through baking to prevent it from puffing up too much). Remove from oven and let cool. 

• Make the lime filling: To a medium heatproof bowl, add egg yolks and lime juice. whisk until combined. 

• Place bowl over a saucepan of simmering water, and cook, whisking constantly, until mixture has thickened and registers 160°F on a thermometer, 5-10 minutes. 

• Remove bowl from heat. Add condensed milk and zest and whisk until combined. Pour filling into cooled cookie crust and smooth top with a spatula. Place in freezer and freeze until firm, 2-3 hours.

• Remove tart from freezer 10 minutes before serving.

• Make the whipped cream: To a stand mixer fitted with the whisk attachment add whipping cream, powdered sugar, lime zest, and vanilla. Turn to medium speed and whip until medium peaks form. 

• Spread whipped cream evenly over tart, and serve immediately.

Kids Can Do

• Press the dough

• Whisk the eggs and lime juice

• Spread the whipped cream