|Key Lime Tarts|
Key limes were on sale at Top Foods last week, so I bought a bag. Every time I have ever made a key lime pie thus far, I have just used regular limes. Happy to report that even though it is a huge pain in the butt to juice what feels like a million itty bitty key limes, the flavor is indeed different (and better). This recipe only requires about 10 minutes of prep time.
I made these cute little tarts in store bought graham cracker crust (which, more than any other store bought baking product, I am adamantly against– I HATE store bought graham cracker crust) but I couldn’t really figure out a plausible way to make little tiny tart graham cracker crusts. Another challenge for another day I suppose…
Recipe adapted from Our Best Bites (I did not add the food coloring: I’m a key lime pie purist) 😉
10 mini graham cracker crusts* (available near the regular graham cracker crusts in the baking aisle)
5 egg yolks
1 14-oz. can sweetened condensed milk
1/2 cup freshly squeezed key lime juice
Sweetened whipped cream
Key limes, sliced
Preheat oven to 350. In a medium bowl, combine egg yolks, sweetened condensed milk, and lime juice. Beat until smooth.
Distribute evenly among graham cracker crusts (I used my cookie scoop to make sure things were equal). Place tart pans on a baking sheet, and bake in preheated oven 10-11 minutes. Remove from oven and allow to cool to room temperature, then chill in fridge until ready to serve.
Garnish with sweetened whipped cream and key lime slices.