Tangy lime, decadent white chocolate, luxurious pleasure.
Ingredients:
| Crust | |
| 1-1/2 cups | graham cracker crumbs |
| 2 tbsp | sugar |
| 6 tbsp | unsalted butter, melted |
| Filling | |
| 5 (6 oz) containers | Rachel’s™ Mango Passion Fruit Lime yogurt, strained |
| 4 oz | good quality white chocolate, melted and cooled |
| 1/4 cup | fresh or bottled key lime juice |
| 1 cup | whipping cream, whipped |
| Key lime slices | |
Method:
To strain yogurt, pour yogurt into a strainer that has been lined with a coffee filter, paper towel or cheesecloth and then placed over a bowl. Refrigerate 8 hours or overnight. Much of the whey will drain from the yogurt, leaving behind a rich, creamy and flavorful concentrated yogurt.
Preheat oven to 350°F. Combine graham cracker crumbs, sugar and melted butter in a small bowl. Press the mixture into bottom and sides of 12 mini tartlet pans or one 9-inch pie pan. Bake for 8-10 minutes. Cool on a metal rack.
Meanwhile, prepare filling. Bring strained yogurt to room temperature. Slowly add white chocolate to strained yogurt. If the chocolate starts to lump up, microwave the mixture for 1 minute to melt the chocolate again. Whisk in lime juice. Spread into prepared shell, refrigerate until ready to serve. To serve, garnish with freshly whipped cream and thin slices of lime.
Yeild: 12 mini tarts or one 9-inch pie
Straining time: 8+ hours
Prep Time: 40 minutes