Key Lime Tarts

Looking for ideas to bring to a potluck or want to treat your hubby or friends with a sweet treat? You cannot go wrong with bringing this dessert to any function. It has always been a huge hit whenever I make them. These cute little tarts just remind me of happy sunny days.

Pre heat oven to 350°F. Line a 12 count muffin tray. I like to use these parchment baking cups.

Starting with the bases. Mix together the graham cracker crumbs, sugar, and melted butter. It will look coarse, kind of like sand. Spoon a heaping tablespoon into each cup. Press down making it compact. There will be left over graham cracker crumbs. Bake the crust for 5 minutes then set aside.

Using a hand held mixer or stand mixer with paddle attachment, beat the room temperature cream cheese on high speed until smooth. On medium-high speed beat in the egg yolks, scraping down when needed. On high speed, beat in the sweetened condensed milk and lime juice until combined. Keep blending more to get out any large chunks. I find it's very important that the cream cheese is at room temperature as it will prevent it, although some little bits are okay though.

Pour the filling evenly onto each crust using a spoon. (Usually two spoonful's) Bake for 15 min or until the centers of the pies only slightly jiggle. You can check this just by wiggling the pan using an oven mitt. Allow the pies to cool at room temperature on a wire cooling rack.

Once cooled down, place the pan in the refrigerator for at least 2 hours and up to 1 day.

Once chilled, serve the key lime pies cold with a dollop of whipped cream on them. Store any left over pies in the refrigerator covered for up to a week.

Key Lime Tart Recipe:

Ingredients:

Graham Cracker Crust

2 cups graham cracker crumbs

1/3 cup brown sugar packed

½ cup unsalted butter, melted

Key Lime Filling

4 ounces 112g full fat cream cheese softened to room temp

4 large egg yolks, room temp

One 14 ounce can 396g full fat sweetened condensed milk

½ cup key lime juice (I use Nellie & Joe’s brand)

Topping:

Whipping cream (link to whip cream recipe)

Instructions:

1. Preheat oven to 350°F. Line a 12 count muffin pan with liners and set aside. This recipe made 16.

2. Make the crust.

1. Mix graham cracker crumbs, melted butter, and sugars in a medium bowl with a rubber spatula.

2. Press heaping tablespoon of mixture into each liner. Press down making it compact. You will have left over graham cracker crumbs.

3. Pre bake crust for 5 min. Remove from oven and set aside.

3. Make the filling.

1. Using a hand held mixer or stand mixer with paddle attachment, beat the room temperature cream cheese on high speed until smooth. On medium-high speed beat in the egg yolks, scraping down when needed. On high speed, beat in the sweetened condensed milk and lime juice until combined.

4. Pour the filling evenly onto each crust using a spoon. (Usually two spoonful's) Bake for 15 min or until the centers of the pies only slightly jiggle. You can check this just by wiggling the pan using an oven mitt

5. Allow the pies to cool at room temperature on a wire cooling rack. Once cool, place the pan in the refrigerator for at least 2 hours and up to 1 day.

6. Once chilled, serve the key lime pies cold with a dollop of whipped cream on them. Store leftover pies in the refrigerator covered for up to a week.