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["Bake pre made pastry shells if using.", "Combine sugar and cornstatch in a saucepan.", "Stir in whipping cream, the 1 teaspoons lime peel and lime juice.", "Bring to a boil over medium high heat, stirring constantly.", "Reduce heat and simmer for 1 minute.", "until thickened and smooth.", "Remove from heat.", "Stir in butter, sour cream and enough food coloring to make a pale green mixture: Use a couple drops at a time so as to not make too green.", "Cool to room temperature.", "Spoon into tart shells, cover and chill at least 2 hours before serving.", "To Serve: Spoon whipped cream onto tarts and garnish with lime peel.", "Sweet Tart Pastry.", "Stir together flour & sugar.", "Cut in butter until the pieces are the size of peas.", "Stir together yolk & water; stir into flour.", "Knead the dough just until a ball forms.", "If necessary, wrap dough in plastic wrap and refrigerate 30 to 60 minute or until dough is easy to handle.", "Prtehat oven to 400*.", "Shape dough into eighteen 3/4"" balls.", "Press each ball into a 1 3/4"" ungreased muffin cups, pressing an evev layer onto and up sides of each cup.", "Bake for 8 to 10 minutes or until edges are slightly browned.", "Cool."]
