Key Lime Tarts Recipes

Steps:

• Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
• Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
• Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.

Steps:

• In large bowl, beat condensed milk, lime juice and food color with electric mixer on medium speed until smooth and thickened. Fold in whipped topping.
• Spoon heaping teaspoonful lime mixture into each phyllo shell. Cover; refrigerate tarts until set, at least 1 hour but no longer than 24 hours. Garnish with red grapes.

Steps:

• Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes., In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime zest. Spread over tart. Garnish with raspberries and lime wedges.

Steps:

• Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
• For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
• For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
• Just before serving, beat the cream, confectioners' sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.

Steps:

• Combine milk, lime juice and cornstarch in medium saucepan. Cook over medium heat 2-3 minutes, stirring constantly until thick. Remove from heat.
• Add egg substitute; whisk constantly for 30 seconds to allow egg substitute to cook. Stir in sour cream and sugar substitutes; cover and refrigerate until cool.
• Preheat oven to 350°. Spray 8 regular muffing cups with cooking spray and set aside.
• Place 1 sheet of phyllo dough on cutting board and spray with butter-flavored cooking spray. Repeat until all layers are done making sure to spray top sheet.
• Cut stack of dough into 8 squares. Fit each stacked square into prepared muffin cup pressing firmly against bottom and side. Bake 8-10 minutes or until golden brown. Remove and cool on wire rack.
• Divide lime mixture evenly among cups; top with whipped topping and garnish with fresh raspberries, if desired.

Steps:

• Place tart shells on a baking sheet and bake at 325° for about 6 minutes.
• Meanwhile, Whisk together the eggs, sugar, flour, key lime juice, zest, and salt. Spoon or ladle filling into the partially baked shells.
• Bake until custard is set, about 25 to 30 minutes.
• Cool completely or serve slightly warm with ice cream or whipped cream.
• A few ripe blackberries or strawberries make a pretty garnish for this dessert.
• These tarts may be frozen.
• Enjoy! ;).

Steps:

• Preheat oven to 350°F.
• Fill 2 (12-muffin) mini muffin tins with paper cups and spray with cooking spray.
• Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down.
• Beat together cream cheese, egg, sugar, lime juice and zest until well mixed.
• Fill the cups to the top.
• Bake for 10 minutes.
• Remove tarts to cool.
• When completely cool, top with whipped cream.
• (I use a pastry bag and star tip).