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 volunteered to bring dinner to a neighbor recovering from surgery, I remembered how I had eaten a splendid key lime pie at one of her dinner parties. I could use my little square tart molds and make individual tartlets for dessert. And there would certainly be at least one leftover for some personal indulgence…
These 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. Much as I love individual desserts, my next key lime pie will be in a 9 inch pie plate! I used Key limes but standard limes an be substituted.
Key Lime Tartets…adapted from my friend, Lisa, at Parsley, Sage, Desserts and Line Drives
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.