These tartlets are individually portioned, making them ideal for parties, holidays, or elegant gatherings. The refreshing lime flavor is vibrant and not overly sweet, while the buttery crust adds the perfect contrast in texture. They’re simple to prepare, can be made ahead of time, and look as beautiful as they taste. If you love citrus desserts, these little tarts will quickly become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 6 tablespoons unsalted butter, melted
For the filling:
1 can (14 ounces) sweetened condensed milk 1/2 cup fresh key lime juice 1 tablespoon lime zest 2 large egg yolks
Optional topping:
Whipped cream Lime slices or zest for garnish
Directions
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease mini tart pans.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
Press about one tablespoon of the crust mixture firmly into the bottom of each cavity to form a compact base.
Bake the crusts for 5–7 minutes, then remove from the oven and let cool slightly.
In a mixing bowl, whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks until smooth.
Spoon the filling evenly over the prepared crusts.
Bake for 10–12 minutes, or until the filling is set but still slightly jiggly in the center.
Remove from the oven and allow the tartlets to cool at room temperature, then refrigerate for at least 2 hours until fully chilled.
Before serving, top with whipped cream and garnish with lime zest or slices if desired.
Servings and timing
Servings: 12 tartlets
Preparation time: 20 minutes Baking time: 15–20 minutes Chilling time: 2 hours Total time: Approximately 2 hours 40 minutes
Variations
Use vanilla wafer crumbs instead of graham crackers for a slightly sweeter crust. Add a coconut twist by mixing shredded coconut into the crust. Top with toasted meringue instead of whipped cream for a classic pie-style finish. Make a chocolate crust by substituting chocolate cookie crumbs. Add a pinch of salt to the filling for a subtle flavor boost.
Storage/Reheating
Store Key Lime Tartlets in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 1 month. Thaw overnight in the refrigerator before serving. These tartlets are best served chilled and do not require reheating.
FAQs
Can I use regular lime juice instead of key lime juice?
Yes, regular lime juice works well if key limes are not available, though the flavor may be slightly less intense.
How do I know when the filling is done baking?
The filling should be mostly set with a slight jiggle in the center. It will firm up as it cools.
Can I make these ahead of time?
Yes, they are perfect for making a day in advance and storing in the refrigerator.
Can I make this recipe without eggs?
Eggs help set the filling, but you can try an egg-free version using a no-bake method with cream cheese for structure.
Why did my tartlets crack?
Overbaking can cause cracks. Remove them from the oven as soon as the centers are set.
Can I use a different crust?
Absolutely. Shortbread or digestive biscuit crusts work wonderfully.
How do I get clean edges when removing them?
Allow the tartlets to chill completely before removing them from the pan.
Are these very tart?
They have a balanced sweet-tart flavor, but you can adjust the lime juice slightly to taste.
Can I double the recipe?
Yes, simply double the ingredients and bake in batches if needed.
Do I need to use fresh lime zest?
Fresh zest provides the best flavor, but bottled juice alone will still work in a pinch.
Conclusion
Key Lime Tartlets are a delightful combination of creamy, tangy filling and crisp, buttery crust. Their refreshing flavor and elegant presentation make them a standout dessert for any occasion. Easy to prepare and perfect for making ahead, these tartlets are sure to brighten any dessert table.
Key Lime Tartlets are bright, tangy mini desserts with a buttery crust and smooth citrus filling, perfect for parties, holidays, or elegant gatherings.
Ingredients
For the crust: 1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the filling: 1 can (14 ounces) sweetened condensed milk
1/2 cup fresh key lime juice
1 tablespoon lime zest
2 large egg yolks
Optional topping: Whipped cream
Lime slices or zest for garnish
Instructions
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease mini tart pans.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
Press about one tablespoon of the crust mixture firmly into the bottom of each cavity to form a compact base.
Bake the crusts for 5–7 minutes, then remove from the oven and let cool slightly.
In a mixing bowl, whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks until smooth.
Spoon the filling evenly over the prepared crusts.
Bake for 10–12 minutes, or until the filling is set but still slightly jiggly in the center.
Remove from the oven and allow the tartlets to cool at room temperature, then refrigerate for at least 2 hours until fully chilled.
Before serving, top with whipped cream and garnish with lime zest or slices if desired.
Notes
Use vanilla wafer crumbs instead of graham crackers for a sweeter crust.Add shredded coconut to the crust for a coconut twist.Top with toasted meringue instead of whipped cream for a classic pie-style finish.Use chocolate cookie crumbs for a chocolate crust.Add a pinch of salt to the filling for enhanced flavor.Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
