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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