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.
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.
FRESH FRUIT TARTLETS
High Tea.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
- Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.
- Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.
REFRESHING LIME TARTLETS
Cool and refreshing, lime tarts are a much-requested recipe of family and friends throughout the year. I've even filled the buttery crusts with chocolate pudding.-Jennifer Lester, Billings, Montana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 tarts.
Number Of Ingredients 14
Steps:
- In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Add egg yolk. Gradually add water, tossing with a fork until a ball forms. Divide into four portions., Press dough onto the bottoms and up the sides of four ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 400° for 8-10 minutes or until golden brown. Cool on wire racks., In a small saucepan, combine sugar and cornstarch. Add the cream, lime juice and zest; stir until blended. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and butter. Cool to room temperature, stirring occasionally. Spoon into tart shells., Refrigerate for 1 hour before serving. Garnish with whipped cream.
Nutrition Facts :
KEY LIME MINI TARTS
Crunchy phyllo shells hold a creamy, citrus filling for a light and refreshing dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 60
Number Of Ingredients 6
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.
Nutrition Facts : Fat 1/2, ServingSize 1 Mini Tart, TransFat 0 g
MINI FROZEN KEY LIME PIES
Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!
Provided by Katherine Sacks
Categories Dessert Frozen Dessert Lime Lime Juice Pie Cream Cheese Milk/Cream Summer Freeze/Chill Muffin Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 12
Steps:
- Melt butter and honey in a small saucepan over medium heat or in a microwave-safe bowl. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl; set aside.
- Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and beat until smooth. Add key lime juice and lemon juice and beat to combine. Beat in 2 Tbsp. key lime zest.
- Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks. Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks. Gently fold 1/2 cup cream into key lime mixture; cover remaining cream and chill.
- Line muffin pan with paper liners. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
- Remove pies from molds, turn upside down, and remove paper liners. Spread reserved cream over pies and top with remaining 1 Tbsp. key lime zest.
- Do Ahead
- Pies (without topping) can be made 2 weeks ahead; cover and freeze.
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
MINI KEY LIME PIES
Nothing taste better than key lime pie made with fresh key limes. This one is really tasty and super simple to make. Mini pies are great because everyone can have their own.
Provided by Lisawas
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 1h25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet.
- In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top.
- Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 62.7 g, Cholesterol 47.1 mg, Fat 19.9 g, Fiber 1.2 g, Protein 8.5 g, SaturatedFat 10.1 g, Sodium 271.9 mg, Sugar 49.7 g
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