I spy key lime pie (mini tarts). The last time I experimented with @nellieandjoe's key lime juice, I made a version of @inagarten's frozen key lime tart. This time around I went with more of a cheesecake-y filling and ... I was not disappointed. I also made individual tarts versus one large tart. Obviously easier to transport (since I give my friends most of what I make) and they were cuter.
To complete the mini tarts, I made a traditional graham cracker crust and topped with store bought @coolwhip ... because, according to the Barefoot Contessa herself, "store bought is fine."
Key Lime Tart Ingredients:
Graham Cracker Crust -
- 1 sleeve of graham crackers
- ⅓ cup butter, melted
Key Lim filling -
- 8 oz cream cheese, room temperature
- 1 can sweetened condensed milk
- ½ cup key lime juice
- 1 ¼ cup heavy whipping cream
To make crust ... add graham crackers to your food processor and pulse until you have crumbs. Add the melted butter and mix again until the cracker crumbs start to clump together. Add about a tablespoon of the cracker mixture to the bottoms of a muffin tin*, press down firmly. If you have leftover mixture, just go back and add a little bit to each muffin section. Bake in the oven for 10-15 minutes at 350 degrees F. Remove and let cool.
To make the key lime filling ... whip heavy cream until firm peaks form. In a separate bowl, beat room temperature cream cheese until smooth and then mix in sweetened condensed milk and key lime juice. Lastly, fold the whipped heavy cream into the cream cheese mixture until well combined.
Pour filling into cooled crusts (while still in muffin tin) and refrigerate at least 6 hours.
Before serving, top with a scoop of @coolwhip.
*Just a suggestion ... if doing mini tarts as I did, use muffin liners so it's easier to remove your tarts from the pan.