KEY LIME TART
Equal parts creamy and tart, this spin on the classic Key lime pie works just as well with traditional limes as it does with the smaller, sweeter variety.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Number Of Ingredients 8
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.
KEY LIME TARTLETS
Mini Phyllo shells make this a breeze to prepare. These are from the Athens website. Cooking time includes chilling time.
Provided by Kizzikate
Categories Tarts
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine cream cheese and milk. Whisk until light & fluffy.Mix in lime juice and zest. Chill for 1 hour.
- Heat shells at 350% for 3 minutes, cool.
- Pipe chilled filling into shells. Garnish each with a thin half slice of lime, twisted.
- Serve immediately.
Nutrition Facts : Calories 74.4, Fat 5.2, SaturatedFat 3, Cholesterol 17.1, Sodium 52.4, Carbohydrate 6.2, Fiber 0.2, Sugar 5.2, Protein 1.5
KEY LIME PIE TARTLETS
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.
KEY LIME CHEESECAKE TARTS
Make and share this Key Lime Cheesecake Tarts recipe from Food.com.
Provided by Amber C.
Categories Cheesecake
Time 40m
Yield 24-32 cheesecakes, 24-32 serving(s)
Number Of Ingredients 9
Steps:
- Crust:.
- Preheat oven to 350 degrees.
- Crush graham crackers very fine.
- Add sugar, nuts and melted butter.
- Mix well.
- Line your mini muffin pan with mini paper liners.
- Press firmly about a Tbs of crust into each liner, make sure you press up the sides also.
- Bake for 8-10 min, or until crust is golden.
- Let cool completely, you can leave in pan or take out.
- Filling:.
- In a medium bowl beat softened cream cheese for about a min( if you skip this step, your cheese will be lumpy.
- Slowly add the sweetened condensed milk and mix until smooth.
- Add key lime juice, mix well.
- Taste, if you would like a stronger flavor add as necessary.
- Pour into a pastry bag or a ziploc bag with end cut off and fill each cooled tart evenly.
- Place in fridge for @ least 3 hrs-overnight (the longer the better).
- Just before serving you can sprinkle some toasted coconut and a strawberry slice or just one or the other.
Nutrition Facts : Calories 144.5, Fat 9.2, SaturatedFat 5.5, Cholesterol 26.2, Sodium 94.5, Carbohydrate 13.9, Fiber 0.2, Sugar 12, Protein 2.4
LIME TARTLETS
This recipe is so simple to make, and so delicious. You will want to have seconds! -Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. Roll out each pastry on a lightly floured surface. Using a 2-1/2-in. round cookie cutter, cut out 12 circles from each pastry. Press rounds onto the bottoms and up the sides of greased miniature muffin cups. Prick bottoms with a fork., Bake 8-10 minutes or until golden brown. Cool 5 minutes before removing from pans to wire racks., In a large bowl, beat cream cheese, yogurt and confectioners' sugar until smooth. Stir in 1/2 cup lime curd. Spoon into tart shells; top with remaining lime curd. Garnish with whipped cream and lime slices if desired.
Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 86mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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