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Key-Lime-Pie-Tarts

Mini Key Lime Pie Tarts

simplywanderfull
Tangy and sweet, these mini key lime pie tarts are a delightful treat! With a buttery graham cracker crust and a smooth lime filling, they're perfect for any occasion.
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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 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!