Mother's Day was last Sunday and I thought I'd share a recipe inspired by my Mama. Key lime tartlettes!!!! My mother and I have many things in common, but two of those things is our love for citrus and making whipped cream. Coolwhip was outlawed in my family because my mother's whipped cream was so delicious! Why eat hydrogenated oils and preservatives when you can have the real thing!?!?! She can whip up a batch of deliciousness in a matter of minutes. Defending the fluffy goodness from our sneaky fingers took more time than making it. I have not perfectly duplicated my mother's whipped cream, but then again I don't have the experience it takes to so lovingly provide for a family the way my mother does. Here is my closest version:Whipped Cream
2 cups heavy whipping cream, chilled
2 tsp vanilla
1 Tbsp powdered sugar (optional)
1.) Chill a large metal bowl and whisk in the freezer for about 10 minutes. Add cream to the bowl and whip until soft peaks form. Add vanilla and sugar and beat until stiff peaks. Serve!
I often call my mother when I'm needing inspiration for a recipe or event. Craving something with citrus, my mother suggested making key lime tartlettes. Instead of making the traditional sweet condensed milk version, I opted for something lighter. Combining key lime curd (or lemon curd) and whipped cream makes for an instant fluffy "custard." If you like a sweeter custard, add more powdered sugar to the curd, but I prefer to leave them a little tart.
Key Lime Tartlettes
1/2 jar key lime curd
1 Tbsp powdered sugar (or to taste)
1 recipe whipped cream
2 boxes mini phylo tartlettes or pie crusts
Toppings (lime zest, toasted almonds, raspberries)
1.) In a large bowl combine curd with powdered sugar. Fold in 1/4 to 1/2 recipe of whipped cream to desired consistency. Pipe filling into mini tartlettes and top with extra whipped cream. Sprinkle toppings and Enjoy! Happy Belated Mother's Day!
