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KEY LIME PHYLLO TARTLETTES Courtesy of Adam Roush, Executive Chef, Trombino’s Bistro Italiano, Albuquerque, NM Ingredients
42 oz. Sweetened condensed milk
6 each Lime, fresh
12 each Egg, fresh, yolks only
45 Athens Mini Fillo Shells
1 each Whipped cream, aerosol can
2-3 each Lime, cut into 1/4 round slices
Combine condensed milk, zest and juice of the limes (juice should equal 12 ounces) and egg yolks. Fill each shell with 1 ounce of the filling. Bake at 325ºF for 10 minutes or until the custard is just set. Cool completely before serving. Top with whipped cream and lime wedges.
Yield: 15 portions (3 tartlettes per portion)
| Ingredient |
Amount |
Cost per ounce/each |
Total |
Costing
| Sweetened condensed milk |
42 oz |
$0.13 |
$5.37 |
| Lime |
9 each |
$0.11 |
$0.99 |
| Egg |
12 each |
$0.04 |
$0.48 |
| Athens Mini Fillo Shells |
45 each |
$0.14 |
$6.30 |
| Whipped cream |
16 oz. |
$0.09 |
$1.44 |
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|
|
$14.58 |
Cost per portion: $0.97
Retail price per portion: $5.70
Food cost: 17%
Profit percentage: 83%
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