Best Key Lime Phyllo Tarts Recipes

KEY LIME TARTLETS

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, whisk egg yolks until blended. Add in sweetened condensed milk, lime juice, sugar, and lime zest. Whisk together until smooth and blended.
• Spoon batter into mini tarts so that they are nearly overflowing. Bake for about 12 minutes, or until custard has set. Remove and let cool to room temperature. Then top with whipped cream and key lime coins.

KEY LIME PHYLLO TARTS

Steps:

• The lime wedges should be very thin. the food colors are also optional however if using use both.
• For filling, whisk the milk, lime peel, juice and color.
• Cover and chill 2 hours or until filling mounds slightly.
• Spoon about 1 tbsp into each phyllo shell. Top with whipped topping and wedged lime.

MINI KEY LIME TARTS RECIPE

Steps:

• Preheat oven to 350 degrees.
• Place the mini phyllo shells on a cookie sheet and bake at 350 for 10 minutes until golden brown. Set aside to cool.
• In a small bowl, combine the sweetened condensed milk and limeade concentrate. Mix well until smooth. Spoon the mixture by heaping teaspoons into the cooled phyllo shells.
• Use a piping bag (or a zip top back with a small corner cut off) to pipe the Cool Whip onto the tarts.
• Serve immediately or cover and refrigerate up to 12 hours before serving.

KEY LIME MOUSSE CUPS

Steps:

• In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately.

KEY LIME TARTLETS

Steps:

• In a small bowl, combine cream cheese and milk. Whisk until light & fluffy.Mix in lime juice and zest. Chill for 1 hour.
• Heat shells at 350% for 3 minutes, cool.
• Pipe chilled filling into shells. Garnish each with a thin half slice of lime, twisted.
• Serve immediately.

KEY LIME MINI TARTS

Steps:

• In large bowl, beat condensed milk, lime juice and food color with electric mixer on medium speed until smooth and thickened. Fold in whipped topping.
• Spoon heaping teaspoonful lime mixture into each phyllo shell. Cover; refrigerate tarts until set, at least 1 hour but no longer than 24 hours. Garnish with red grapes.

KEY LIME TARTS

Steps:

• Place tart shells on a baking sheet and bake at 325° for about 6 minutes.
• Meanwhile, Whisk together the eggs, sugar, flour, key lime juice, zest, and salt. Spoon or ladle filling into the partially baked shells.
• Bake until custard is set, about 25 to 30 minutes.
• Cool completely or serve slightly warm with ice cream or whipped cream.
• A few ripe blackberries or strawberries make a pretty garnish for this dessert.
• These tarts may be frozen.
• Enjoy! ;).