Quick Key Lime Tarts

Quick Key Lime Tarts
If you want all the benefits of key lime pie in an individual size serving, These quick key lime tarts are the answer.
Quick Key Lime Tarts with whipped cream
They are just the right size for me, but if you want more, you can always eat two (or three or four …)
Quick Key Lime Tarts
With a “cheater crust” these little tarts come together very quickly. So you’ll spend less time making them, allowing for more time enjoying them. Try some quick key lime tarts soon!

Easy Step-By-Step Instructions for Quick Key Lime Tarts

Muffin tins with paper liners
Line 18 muffin cups with paper liners.
Quick Key Lime Tarts
Place one Sandies shortbread cookie in the bottom of each, and preheat oven to 325 degrees.
Lime zester
With a zester, remove 1 tablespoon zest from the lime rinds, and then …
Juicing limes
… squeeze ½ cup juice from limes. Squeeze it through a small sieve to avoid getting seeds in the filling.
Key Lime Tarts Filling
Whisk 1 (14 ounce) can sweetened condensed milk with 4 egg yolks.
Key Lime Tarts filling
Add ½ cup fresh lime juice and 1 tablespoon zest, and let sit until thickened (about 5 minutes).
Filling muffin cups with key lime tart filling
Scoop 2 tablespoons of lime filling into each cookie lined cup.
Quick Key Lime Tarts Recipe
Bake at 325 degrees for 10 minutes until …
Quick Key Lime Tarts, baked
… the centers are set, but still wiggle when shaken. Cool completely, then refrigerate overnight.
Key Lime Tarts
Serve with whipped cream.
Quick Key Lime Tarts with whipped cream
Remove paper, and you know what to do …
A bite of Key Lime Tarts
… ENJOY!!!

Quick Key Lime Tarts

Ingredients

  • ½ cup fresh key lime juice approximately 18 key limes or juice from common limes
  • 1 tablespoon fresh grated lime zest optional, but highly recommended
  • 4 egg yolks
  • 1 14 ounce can sweetened condensed milk
  • 18 Sandies shortbread cookies

Instructions

  • Line 18 muffin cups with paper liners, and place one Sandies shortbread cookie in the bottom of each. Preheat oven to 325 degrees.
  • With a zester, remove 1 tablespoon zest from the lime rinds, and then squeeze ½ cup juice from limes.
  • Whisk sweetened condensed milk with yolks. Add juice and zest, and let sit until thickened. (about 5 minutes)
  • Scoop 2 tablespoons of lime filling into each cookie lined cup.
  • Bake at 325 degrees for 10 minutes until the centers are set, but still wiggle when shaken.
  • Cool completely, then refrigerate overnight.
  • Serve with whipped cream.