Description

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

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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.

Nutrition

Serving Size: 1 tartlet
Calories: 180
Sugar: 22g
Sodium: 80mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg