If you’re a fan of tangy and sweet desserts, these mini key lime pie tarts are the perfect treat for you!
Made with a buttery graham cracker crust and filled with a smooth and creamy mixture of lime juice and sweetened condensed milk, these little bites pack a delicious punch.
The combination of the tart lime filling and the sweet and crunchy crust creates a heavenly balance of flavours and textures that will leave you wanting more.
Plus, these mini tarts are easy to make and can be whipped up in no time, making them the perfect dessert for any occasion.
The size of the pan matters!
I just love this recipe mostly because I make them in a small cupcake pan that makes 24 mini key lime pie tarts. You get a one-bite treat and they could be considered kind of guilt-free.
If you do not have this type of pan I would highly recommend picking one up! I have actually seen them at the Dollar store
the best key lime pie that I ever had?
I would have to say that the Florida Keys would be likely the one of the BEST places on earth to get a good Key Lime Pie. In particular, Key West is the place known for the delicious Key Lime Pie!
The most memorable Key Lime Pie that I ever had…
I absolutely love Key Lime Pie and I was very lucky to have spent my 40th birthday in Key West and we kicked off the day with the most delicious Homemade Key Lime Pie from the Two Friends Restaurant. I remember the waiter saying it’s your birthday? Well forget breakfast, you are starting the day with a piece of pie! It was honestly, hands-down the best Key Lime Pie that I ever tasted. The staff was incredibly friendly, and the food was amazing. If you ever visit Key West, you should try to make a stop here for a bite to eat!
Ingredients:
You will need a mini muffin tray with 24 slots.
- 2 1/2 tbsp. grated lime zest
- 4 egg yolks
- 14 ounce can of sweetened condensed milk
- 1/2 cup lime juice
- 1 1/2 cups graham cracker crumbs
- 3 tbsp. granulated sugar
- 5 tbsp. melted unsalted butter
- Cool Whip (Homemade or store-bought)
Instructions:
Preheat the oven to 325 degrees.
For the filling:
In a large bowl, combine the lime zest with the egg yolks, whisking well until a pale green approximately 2 minutes.
Whisk in the condensed milk followed by the lime juice, and set the bowl aside at room temperature to allow the mixture to thicken.
For the Crust:
In a separate bowl, combine the graham cracker crumbs, granulated sugar, and butter, stirring to mix thoroughly. I like to add a spoonful of the graham cracker into each muffin slot and then I use a muddler to press the graham cracker crumbs down and slightly up the sides forming a shell.
Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
Pour the filling into the crusts and then bake the mini pies until the mixture jiggles slightly about 15-17 minutes. Set aside to cool at room temperature, then cover and refrigerate until chilled for 2 to 3 hours.
For the Whipped Cream
In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, whip the cream, slowly adding the sugar. Once partially whipped add in some lime zest then whip until firm. Spoon a dollop of whipped cream over each tart.
Enjoy!
Other sweet treats Recipes
Mini Key Lime Pie Tarts
Ingredients
- 2 1/2 tbsp. grated lime zest
- 4 egg yolks
- 14 ounce can of sweetened condensed milk
- 1/2 cup lime juice
- 1 1/2 cups graham cracker crumbs
- 3 tbsp. granulated sugar
- 5 tbsp. melted unsalted butter
- Cool Whip Homemade or store-bought
Instructions
- Preheat the oven to 325 degrees.For the filling:In a large bowl, combine the lime zest with the egg yolks, whisking well until a pale green approximately 2 minutes. Whisk in the condensed milk followed by the lime juice, and set the bowl aside at room temperature to allow the mixture to thicken. For the Crust:In a separate bowl, combine the graham cracker crumbs, granulated sugar, and butter, stirring to mix thoroughly. I like to add a spoonful of the graham cracker into each muffin slot and then I use a muddler to press the graham cracker crumbs down and slightly up the sides forming a shell.Bake for 8 minutes or until golden brown. Let cool for 15 minutes.Pour the filling into the crusts and then bake the mini pies until the mixture jiggles slightly about 15-17 minutes. Set aside to cool at room temperature, then cover and refrigerate until chilled for 2 to 3 hours. For the Whipped CreamIn a large bowl or the bowl of a stand mixer fitted with the whisk attachment, whip the cream, slowly adding the sugar. Once partially whipped add in some lime zest then whip until firm. Spoon a dollop of whipped cream over each tart.Enjoy!