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
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.
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!
Key Lime Tartlets
All the wonderful flavors of a Key lime pie in bite sized tarts!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 tartlets 1x
- Category: Dessert, Tarts
- Method: Mixing, Baking
- Cuisine: American
8 tablespoons (1 stick) butter, melted
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice (Key limes preferred)
1 teaspoon Key lime zest
1 teaspoon vanilla
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.
Adapted from my friend, Lisa, of Parsley, Sage, Desserts and Line Drives.
This recipe was originally shared in May,, 2012. Photos and text were updated in 2019.