Mini Key Lime Tarts

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

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

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.

Directions

For the Crust
Preheat oven at 375 F.
Brush the mini tart pans or 8-9-inch tart pan with 1 tablespoon of melted butter.
For the crust, combine the 6 tablespoons melted butter, graham cracker crumbs and sugar in a bowl.
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.
Bake for 5-7 minutes until the crust is golden brown and set.
Allow to cool completely at least 20-30 minutes.
For the Filling
Preheat oven to 350 F.
Whisk together sweetened condensed milk, cream cheese, lime juice, and lime zest in a medium bowl until no longer lumpy.
Pour evenly into 4 prepared graham cracker crusts and bake for 8-9 minutes.
The filling should still be a little jiggly when shaken carefully.
Take the tarts out and let cool slightly. Put in the refrigerator and chill for 3-4 hours.
For the Whipped Cream Topping
Beat heavy cream, powdered sugar and vanilla extract together with a mixer until stiff peaks form about 3-5 minutes.
Spread or pipe the whipped cream on top of the cooled tarts. Serve chilled. Enjoy!!

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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