Mini Key Lime Pie Tarts for Sharing

Serves 6 · 25 min prep · 23 min cook

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup key lime juice
• 1 tbsp key lime zest
• 3 egg yolks
• 3/4 cup heavy cream
• 2 tbsp powdered sugar
• 6 thin slices fresh key lime slices

Instructions

1. 1Preheat the oven to 350°F. Stir graham crumbs, granulated sugar, and melted butter until the mixture resembles damp sand.
2. 2Press the crumb mixture firmly into the bottoms and up the sides of six 4-inch tart pans or a muffin tin to form neat mini crusts.
3. 3Bake the crusts for 8 minutes until fragrant and lightly golden, then cool on a rack for 10 minutes.
4. 4Whisk sweetened condensed milk, key lime juice, key lime zest, and egg yolks until the filling turns pale and thickens slightly.
5. 5Divide the filling evenly among the cooled crusts, smoothing the tops with the back of a spoon.
6. 6Bake at 350°F for 12 to 15 minutes until the centers are set but still have a soft jiggle and the edges look matte.
7. 7Cool the tarts completely at room temperature, then refrigerate at least 2 hours so the creamy key-lime layer firms up.
8. 8Whip the heavy cream with powdered sugar to soft peaks and spoon or pipe a swirl onto each chilled tart.
9. 9Garnish every tart with a thin fresh key lime slice for color and extra citrus aroma.
10. 10Place the mini tarts on a large board or platter so everyone at the gathering can help themselves.