Mini Key Lime Tarts

Here is a super simple Key Lime Tart recipe with a sweet graham cracker crumbly crust and a creamy and luscious filling that is a perfectly sweet and tart. Very refreshing and perfect for those hot summer days.

Summer is leaving us fast and my favorite season/fall is just around the corner. As we near these last few weeks of nice weather, I wanted to share one of my favorite desserts with you. It is a very refreshing dessert for those hot summer days when all you want is something cold and light.

These tarts have a sweet crumbly graham cracker crust and a lusciously sweet and tart filling bursting with fresh lime flavor. Top it with some whipped cream and you have a dessert that is super simple yet very impressive. These tarts are also perfect for a Sunday brunch. I like to make them in mini tart shells but if you don’t have any on hand, not to worry, a 8-9 inch regular tart pan works just as well.

Servings: 4 mini tarts or 1 (8-9 inch) tart

Preparation Time: 25 – 30 minutes ( plus 3-4 hours chilling time)

Ingredients

For the Crust

• 1 tablespoon melted butter, for brushing the pans

• 6 tablespoons butter, melted

• 1 1/2 cup graham cracker crumbs

• 5 tablespoons granulated sugar

For the Filling

• 14 ounces sweetened condensed milk, 1 can

• 1/2 cup cream cheese, at room temperature

• 1/2 cup fresh lime juice

• 1 tablespoon lime zest

For the Whipped Cream Topping

• 1 cup heavy whipping cream

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

Directions

For the Crust

1. Preheat oven at 375 F.

2. Brush the mini tart pans or 8-9-inch tart pan with 1 tablespoon of melted butter.

3. For the crust, combine the 6 tablespoons melted butter, graham cracker crumbs and sugar in a bowl.

4. Press into 4 individual mini tart pans or an 8-9-inch tart pan, making sure the sides and the bottom are an even thickness. Use the back of a spoon if needed.

5. Bake for 5-7 minutes until the crust is golden brown and set.

6. Allow to cool completely at least 20-30 minutes.

For the Filling

1. Preheat oven to 350 F.

2. Whisk together sweetened condensed milk, cream cheese, lime juice, and lime zest in a medium bowl until no longer lumpy.

3. Pour evenly into 4 prepared graham cracker crusts and bake for 8-9 minutes.

4. The filling should still be a little jiggly when shaken carefully.

5. Take the tarts out and let cool slightly. Put in the refrigerator and chill for 3-4 hours.

For the Whipped Cream Topping

1. Beat heavy cream, powdered sugar and vanilla extract together with a mixer until stiff peaks form about 3-5 minutes.

2. Spread or pipe the whipped cream on top of the cooled tarts. Serve chilled. Enjoy!!

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For Recipe : Click Here