Prep Time: 40 min. • Cook Time: 90 min.
Preheat oven to 350°F.
Microwave waffles, one at a time, at high for 15-20 seconds or until pliable. Using a rolling pin, flatten waffles into 4 ¾-inch circles. Firmly press into 8 10-ounce custard cups or 4-inch tart pans coated with cooking spray. Place custard cups on baking sheet. Bake at 350°F for 10 minutes. Carefully remove waffles from cups. Place waffle shells upside down on baking sheet. Bake at 350°F for 5 minutes or until crisp. Cool completely.
Meanwhile, in a medium bowl, beat egg yolks with wire whisk until combined. Gradually whisk in condensed milk. Add lime juice, lime peel, and food coloring if desired. Mix well until slightly thick.
Arrange tart shells right side up on baking sheet. Spoon lime mixture into tart shells. Bake at 350°F for 7-10 minutes or until set. Cool on wire rack for 1 hour. Refrigerate for 30 minutes. Serve with whipped topping and lime slices.
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