| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Active: | 30 min |
| Yield: | 12 tartlets |
Ingredients
- 10 graham crackers
- 3 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- 2 large egg yolks
- 1 1/2 teaspoons lime zest (preferably from key limes, but regular limes will work, too)
- 3/4 cup sweetened condensed milk
- 1/3 cup key lime juice (fresh or bottled)
- 1 cup very cold heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- Zest from 1 lime
Instructions
- Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
- For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
- For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
- Just before serving, beat the cream, confectioners’ sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 265 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 3 g |
| Cholesterol | 75 mg |
| Sodium | 132 mg |
Reviews
can you make in cupcake paper cups?
These were delicious! I had some trouble shaping the crusts but they ended up coming out fine. I doubled the recipe and had enough filling to accommodate another double batch of crusts. So doubling the filling got me 48 tarts.
This is a favorite with my friends….they always ask me to make these!
I live in the Keys and have had plenty of key lime pies. This is pretty much the same as the recipe on the back of the classic key lime juice and is a great one. I love that these are mini versions for entertaining and portion control. Will be making these again and again.
I have made this twice and each time the crust has remained harden even after tarts are at room temperature. There was not enough lime flavor so added more until I got the taste right. I do like the Mini aspect but that’s about all
I made this for Easter 2021 and they were a huge hit! Everyone loved them and wants them made again at the next family get together ♥️♥️♥️
I was really looking forward to making these! I had a really hard time getting them out of the tin after I baked them. Sadly, the graham cracker crust just fell apart. The filling tasted good with the crust, but it looked like a mess on the plate. I don’t think I would go to all the trouble to make these again.
Fantastic ‼️