- #Key lime tarts cracker#
- #Key lime tarts full#
I used 16 key limes to get the amount of juice needed for this recipe. However, if you can’t find key limes then regular limes will also work. LIME – These are of course mini key lime pies – so it’s best to use key limes for this recipe. Ingredient Info and Substitution Suggestions Get all measurements, ingredients, and instructions in the printable version at the end of this post.
#Key lime tarts cracker#
Dress them up for occasions with a pretty garnish of whipped cream, lime zest, or graham cracker crumbs and serve as individual treats for guests. These mini key lime pies are tart from the limes yet perfectly balanced by the sweetened condensed milk in the filling, just as a proper key lime pie should be.įresh key lime juice brings incredible flavor to this classic dessert, and they’re actually really easy to make in around 30 minutes.
#Key lime tarts full#
One could easily add a small amount of liquor to the simple syrup if they were wanting that flavor.Don’t have any raspberries on hand? You can also garnish with a few small key limes slices and some lime zest! Add a dollop of whipped cream too.A bite-sized dessert full of sweet-tart flavor and texture, these mini key lime pies are bursting with fresh key lime juice that’s swirled into a creamy filling and poured over a graham cracker crust. I went with a simple syrup for a lower cost option. The original recipe called for a brush of Valrhona Cristal Absolute neutral glaze for the raspberries. I used a small silicone 3″ tart mold for these instead of a ring mold.
Top each tart with fresh raspberries and brush with simple syrup. Cool in the refrigerator for at least 1 hour before garnishing. Bake for 12-15 minutes or until slightly jiggly in the center. Pour mixture evenly into the prepared tart shell. Add lime juice and continue to blend until smooth. Using a stand mixer with a paddle attachment, mix condensed milk and egg on low speed until blended and smooth. Bake for 20 minutes or until golden brown. Before baking, fill your tarts with pie weights to keep the pastry from puffing up in the oven. Line and trim the molds and chill for an additional 30 minutes. Butter 12 small tart molds and cut dough to fit. Roll dough into ⅛ inch thickness, cover with plastic wrap and refrigerate until cold. Add ground almonds, salt and all-purpose flour until combined. Slowly add 1 ½ eggs in and continue to mix. Using a stand mixer with the paddle attachment, in a bowl cream the butter and confectioners sugar until smooth. For the best flavor use fresh lime juice, not bottled juice. The way a filling should be! The combination of egg yolks and condensed milk make this filling so sweet and creamy. Key Lime Filling: The Key Lime filling is tart, sweet and creamy. This crust is very easy to make and the almond flavor really shines through in this key lime tart. Crust: Buttery crust, with a bit of crisp texture. Buttery, sweet with just the right amount of tartness. It tastes like sunshine in every bite! Enjoy! Why You Will Love These Key Lime Tarts If you’re looking for a dessert that will fill your taste buds with delight and surprise, then this Key Lime Tart Recipe is perfect. No judgement here if you have more than one! I know one wouldn’t be enough for me. My favorite thing about these Key Lime Tarts is the size! The mini Key Lime Tart is an easy, pre-portioned dessert choice for people wanting a light, but sweet and tasty dessert without going overboard. You could easily whip up these tarts in the early afternoon and they would be ready to go for dinner that night. Majority of your time will be spent letting the tarts cool. This is a really simple mini Key Lime Tart recipe.
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