That Skinny Chick Can Bake

Key Lime Tartlets

Key Lime Tartlets are a delightful way to get a Key lime pie fix without having to break out the stretchy pants. I remade these tasty citrus tarts for a recent baby shower and they were a delicious contrast to the sweet, creamy mini cheesecakes on a dessert platter.

Lime tarts are a nice change of pace from the ubiquitous, yet irresistible lemon bars. Whenever making a variety of mini desserts, something citrus is always welcome. Not everyone loves chocolate as much as my family.

Key LIme Tartlets on a white tray

Key Lime Tartlets

My hubby, Bill, does not like limes. He loves lemonade, lemon bars, lemon meringue pie, but I can’t convince him that lime desserts are just as incredible. So when I first made these key lime tartlets in 2012, I delivered them to a neighbor recovering from surgery.

Remembering a splendid key lime pie at one of her dinner parties, decided to test out my little square tart molds and make individual Key lime tartlets for dessert. And there would certainly be at least one leftover for some personal indulgence.

Key Lime Tartlet on a white plate with whipped cream and a slice of lime
 

Tips for Making Lime Tarts

These lime tarts were indeed delectable and elegant little nibbles, but a lot of work. Pressing graham cracker crumbs evenly into many tart molds was no simple task. I used a tassie tamper to assist in the process.

For this batch, I pressed the graham cracker crumbs only onto the bottom of the tart wells. Thinking this could save some work, they were much more difficult to unmold. In face, I had to chill them and keep my fingers crossed that the sides would not stick. I’ll go back to pressing the crumbs up the sides as well with my next batch. I recommend you do the same if you give this recipe a try. Scroll down below the recipe to see one of the original photos with the crust pressed up the sides (circa 2012).

I used Key limes but standard limes can be substituted. Just don’t use the bottled Key lime juice as fresh lime juice will provide a much more tasty result.

There will be extra crumbs and filling. Make another partial batch or if you own a few small tart pans, use one or two of those to bake larger tarts with the leftovers.

Much as I love individual desserts, my next key lime pie will be in a 9 inch pie plate!

Overhead view of lime tarts

 

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Key Lime Tartlets

All the wonderful flavors of a Key lime pie in bite sized tarts!

  • Author: Liz Berg
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 tartlets 1x
  • Category: Dessert, Tarts
  • Method: Mixing, Baking
  • Cuisine: American

Ingredients

Crust:

8 tablespoons (1 stick) butter, melted
1 1/2 cups graham cracker crumbs
3 tablespoons sugar

Filling:
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice (Key limes preferred)
1 teaspoon Key lime zest
1 teaspoon vanilla
2 eggs

Instructions

Preheat oven to 325º. Mix together melted butter, graham cracker crumbs and sugar till well combined.  Pat crumbs on bottoms and sides of openings in a Lift and Serve Tart Squares Pan. Remaining crumbs can be pressed into 2 4-inch tart pans. Alternatively, press all crumbs into a 9 inch pie plate.

Chill for about 10 minutes then bake for 10-15 minutes till just golden. Cool.

Mix filling ingredients and pour into tart pan openings.  Raise oven temperature to 350º. Bake for about 12-15 minutes for tarts and 15-20 minutes for pie or till just barely set. Cool to room temperature, then chill before serving.

Serve with sweetened whip cream and garnish with Key lime slices.

Notes

Adapted from my friend, Lisa, of Parsley, Sage, Desserts and Line Drives.

 
 
Key Lime Tarts original photo

This recipe was originally shared in May,, 2012. Photos and text were updated in 2019.

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One comment on “Key Lime Tartlets”

  1. Hi there, how are you? Your little key lime pastries look just yummy. My cousin Anita Pelaez lives up in North Carolina. Her and her husband Kutchie have the a Kutchie and the Anita Pelaez’s key lime pie factory in Asheville near the Biltmore Estate. I thought, if it would be alright with you that I could mail her your recipe for your key lime tartets? They look so yummy to me. I don’t know if Anita has even heard of them before. Her and Kutch have been baking key lime pies and selling them all over the place for like years and years. I can’t even remember when they weren’t baking those pies. Their key lime pies are just wonderful, I am not saying that just because we are cousins, they really are that good.
    I look for them to Fed-X me and my hubby a few right before Christmas, they usually do every year.

    Thank you so very much for giving me the idea and I’m sure Anita will be glad too.

    Jennie

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