Mini Key Lime Tarts
Delight in the refreshing zest of mini key lime tarts, featuring a buttery crust and creamy filling. Perfect for summer gatherings or a sweet craving!
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Filling
- 1 can sweetened condensed milk (14 oz)
- 1/2 cup freshly squeezed key lime juice (about 4-6 key limes)
- 3 large egg yolks
- 1 zest key lime
For the Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lime zest for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Using a tablespoon, scoop the mixture into a 12-cup muffin tin, pressing it firmly into the bottom and up the sides to form mini tart shells.
Baking the Crust
- Bake for 8-10 minutes until the crust is lightly golden and fragrant. Allow to cool while preparing the filling.
Making the Filling
- In another bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and lime zest until smooth.
Assembling the Tarts
- Pour the key lime filling into each cooled crust, filling them to the top without overfilling.
- Return to the oven and bake for another 10-15 minutes or until the filling is set but slightly jiggly in the center.
- Once baked, cool to room temperature then refrigerate for at least 2 hours.
Topping and Serving
- Whip the heavy cream with a mixer until soft peaks form. Add powdered sugar and whisk until stiff peaks form.
- Remove tarts from the fridge, top with whipped cream and garnish with lime zest just before serving.
Notes
For best flavor, use freshly squeezed key lime juice. Ensure the crust cools completely before adding filling. Avoid overmixing the filling to prevent cracks.