Best Mini Key Lime Tarts For Easter Recipes

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MINI KEY LIME TARTS RECIPE



Mini Key Lime Tarts Recipe image

These easy 4-ingredient mini Key Lime Tarts are the perfect individual size Key Lime Pies that are so delicious. You get the best combination of smooth, citrus flavored filling paired with a flaky, crispy shell.

Provided by Judy - RecipesSimple.com

Categories     Dessert

Number Of Ingredients 4

14 ounce can sweetened condensed milk
1/2 cup limeade concentrate, thawed
1 tub cool whip
3 packages mini phyllo shells (45 total shells)

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.

MINI KEY LIME TARTS



Mini Key Lime Tarts image

Provided by carissashaw

Time 25m

Number Of Ingredients 4

3 packages mini phyllo shells (45 total shells)
14 ounce can sweetened condensed milk
½ cup limeade concentrate, thawed
1 tub Cool Whip

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.

Nutrition Facts : ServingSize 45, Calories 34 calories, Sugar 5, Sodium 17, Fat 1, SaturatedFat 1, Carbohydrate 6, Protein 1, Cholesterol 3

MINI KEY LIME PIES



Mini Key Lime Pies image

Nothing taste better than key lime pie made with fresh key limes. This one is really tasty and super simple to make. Mini pies are great because everyone can have their own.

Provided by Lisawas

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Key Lime Pie Recipes

Time 1h25m

Yield 12

Number Of Ingredients 7

12 mini graham cracker crusts
3 cups sweetened condensed milk
1 cup sour cream
1 cup freshly squeezed Key lime juice
3 tablespoons grated Key lime zest
2 fresh Key limes, thinly sliced
1 (7 ounce) can whipped cream topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet.
  • In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top.
  • Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.

Nutrition Facts : Calories 451.3 calories, Carbohydrate 62.7 g, Cholesterol 47.1 mg, Fat 19.9 g, Fiber 1.2 g, Protein 8.5 g, SaturatedFat 10.1 g, Sodium 271.9 mg, Sugar 49.7 g

KEY LIME PIE TARTLETS



Key Lime Pie Tartlets image

Provided by Kardea Brown

Categories     dessert

Time 2h15m

Yield 12 tartlets

Number Of Ingredients 12

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

Steps:

  • 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.

MINI KEY LIME PIES RECIPE BY TASTY



Mini Key Lime Pies Recipe by Tasty image

Here's what you need: egg yolks, lime zest, lime juice, sweetened condensed milk, graham cracker, granulated sugar, unsalted butter, heavy cream, confectioners sugar, lime zest

Provided by Tasty

Categories     Bakery Goods

Yield 6 pies

Number Of Ingredients 10

4 egg yolks
4 ½ teaspoons lime zest, grated
½ cup lime juice, 3-4 limes
14 fl oz sweetened condensed milk
11 crackers graham cracker
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
¾ cup heavy cream
¼ cup confectioners sugar
1 tablespoon lime zest

Steps:

  • Preheat the oven to 325°F (170°C).
  • Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
  • Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
  • Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
  • Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
  • Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
  • Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
  • Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
  • Top the mini pies with whipped cream.
  • Enjoy!

Nutrition Facts : Calories 532 calories, Carbohydrate 53 grams, Fat 32 grams, Fiber 0 grams, Protein 12 grams, Sugar 50 grams

KEY LIME MINI TARTS



Key Lime Mini Tarts image

Crunchy phyllo shells hold a creamy, citrus filling for a light and refreshing dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 60

Number Of Ingredients 6

1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup Key lime juice
3 drops green food color, if desired
1 container (8 oz) Cool Whip frozen whipped topping, thawed
4 packages (2.1 oz each) frozen mini phyllo dough shells
Red grapes, if desired

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.

Nutrition Facts : Fat 1/2, ServingSize 1 Mini Tart, TransFat 0 g

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