Individual Lime Tarts

• Cooking spray
• 1 1/2 cups graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons butter or stick margarine, melted
• 1 teaspoon vanilla extract
• 1 egg white, lightly beaten
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/3 cup fresh lime or key lime juice
• 2 large egg yolks, lightly beaten
• 1 1/2 cups cold water
• 2 teaspoons grated lime or key lime rind
• 6 tablespoons reduced-fat frozen whipped topping, thawed, optional
• Lime slices, optional
• Lime Tart

1. Preheat oven to 350u0b0.
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. Place pans on a baking sheet. Bake at 350u0b0 for 13 minutes. Let cool completely on a wire rack.
4. Combine 2/3 cup sugar and cornstarch in a medium saucepan; stir well. 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. 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.
5. Lime Tart: Prepare crust as directed for Individual Lime Tarts, using a 9-inch tart pan with removable bottom. Bake at 350u0b0 for 15 minutes. Proceed with tart filling as directed.

cooking spray, graham cracker crumbs, sugar, butter, vanilla, egg, sugar, cornstarch, fresh lime, egg yolks, cold water, lime

Taken from www.myrecipes.com/recipe/individual-lime-tarts (may not work)