These Mini Lime Tarts (or mini key lime pies as I like to call them) are perfect for bringing to a party or sharing with friends and family. The filling is made with only 4 ingredients and it does not need to be cooked at all. For the crust, I am using frozen, store-bought tart shells so the recipe is very quick and simple.
Check out my Matcha Tiramisu for another easy dessert recipe!
๐ฅง About This Recipe
Key lime pie is one of my favorite desserts. It is bright and refreshing from the limes but still very creamy from the other ingredients. The filling for this recipe is one that I learned from a patisserie back when I worked in restaurants.
Personally, I hate having to deal with taking out a pie, cutting it, and putting it back in the fridge whenever I want to eat it at home. That is why I am making a mini tart version that you can eat very conveniently.
๐ง Ingredients
- Frozen Tart Shells: This is the only thing that needs to be baked in the recipe. I bake mine at 375ยฐF on the bottom rack for about 15-20 minutes. The top usually browns first so sometimes I have to put a piece of tin foil over them halfway through.
- Limes: I am using regular limes, but if you can find key limes, you should use them. Key limes are slightly more acidic so they work better with the creamy filling.
- Sweetened Condensed Milk: You will need 1 ยผ cups which is about one 400ml can.
- Cream Cheese: I find cream cheese blocks to give a better texture than the spreadable kind. If the spreadable kind is all you have, you can still use it but the filling is a little more runny.
- Sour Cream: I am using full-fat (14%) sour cream. It is way thicker than regular or light sour cream.
- Whipped Cream: This is totally optional, but I like to top each tart with some whipped cream.
๐ช Instructions
STEP 1: Preheat your oven to 375ยฐF and place the frozen tart shells on a large baking tray. Bake on the bottom rack for 12-20 minutes (or the suggested time on the box) until golden brown. Allow the tart shells to cool to room temperature.
STEP 2: Grate the zest of 3 limes with the smallest holes on a microplane or a box grate. Cut the limes in half and juice them until you have โ cup of lime juice.
STEP 3: Now we will make the filling by adding the ingredients in several additions and blending well before adding the next. First, add the cream cheese to a medium-sized bowl and beat on high speed until soft and fluffy (about 30-45 seconds). This will soften the cream cheese and prevent chunks of cream cheese in the final filling.
STEP 4: Add the condensed milk and beat on medium speed until well combined. Next, add sour cream and beat until it is well combined, too.
STEP 5: Finally, stir in the lime juice and zest. Transfer the filling to a large Ziplock bag and cut a ยฝ-inch hole in one of the corners.
STEP 6: Hold the bag of filling over the cooled tart shells and squeeze the bag to begin piping. Pipe about 2-3 tablespoons of filling per tart shell. Cool the mini lime tarts in the refrigerator for at least 1 hour.
At this point, they are ready to eat. I like to top mine with whipped cream and a couple drops of fresh lime juice. Enjoy!
๐ฅก Storage
Store mini lime tarts in an air-tight container in the refrigerator for up to 5 days. If you plan on eating these slowly throughout the week, I recommend filling the tart shells at the time of eating so they stay crunchy longer.
๐ Recipe
Mini Lime Tarts
Ingredients
- 30 frozen tart shells
- 3 small limes
- 1 cup cream cheese (full fat)
- 1 ยผ cups sweetened condensed milk
- 1 cup sour cream (full fat)
- 1 canister whipped cream (optional)
Instructions
- Preheat your oven to 375ยฐF and place the frozen tart shells on a large baking tray. Bake on the bottom rack for 12-20 minutes (or the suggested time on the box) until golden brown. Allow the tart shells to cool to room temperature.
- Grate the zest of 3 limes with the smallest holes on a microplane or a box grate. Cut the limes in half and juice them until you have โ cup of lime juice.
- Now we will make the filling by adding the ingredients in several additions and blending well before adding the next. First, add the cream cheese to a medium-sized bowl and beat on high speed until soft and fluffy (about 30-45 seconds).
- Add the condensed milk and beat on medium speed until well combined. Next, add sour cream and beat until it is well combined. Finally, stir in the lime juice and zest. Transfer the filling to a large Ziplock bag and cut a ยฝ-inch hole in one of the corners.
- Hold the bag of filling over the cooled tart shells and squeeze the bag to begin piping. Pipe about 2-3 tablespoons of filling per tart shell. Cool the mini lime tarts in the refrigerator for at least 1 hour.
- At this point, they are ready to eat. I like to top mine with whipped cream and a couple drops of fresh lime juice. Enjoy!
Leave a Reply