Mini Key Lime Tarts

I’ve been on a Caribbean kick lately.  When I was thinking about making a dessert, I immediately thought of key lime tarts.  They are tart and sweet and a delicious alternative to a chocolate dessert.  I realized that the last time I had a key lime tart was in Key West 8 years ago.  I followed the recipe from here.  The crust is especially yummy because it has coconut flakes in it…why did I wait so long?

 {Aren’t they so pretty?}

 {Buttah makes it bettah}

 {Simple batter of sweetened condensed milk, egg yolks, and key lime juice}

 {Looks like summer to me}

 {Ready to be baked}

 {I decorated the top with coconut flakes and a slice of key lime}


Mini Key Lime Tarts

{Makes four 4-inch personal sized pies or one 9-inch pie}

1 1/3 cup graham cracker crumbs
1/3 cup sweetened shredded coconut
2 tablespoons sugar
5 tablespoons butter, melted

Key Lime Filling:
4 egg yolks
1/4 teaspoon cream of tartar
1 14-ounce can of sweetened condensed milk
1 cup key lime juice
3 tablespoons key lime zest

Preheat the oven to 350°. Lightly butter the 4 mini tart pans.

Combine the graham cracker crumbs, coconut, sugar, and melted butter in a mixing bowl and stir to combine. Press the mixture into the bottom and up the sides of the tart pans, pressing down the crumbs to form an even crust. Bake at 350° for 8 to 10 minutes until lightly golden. Reserve and prepare filling.

In a mixing bowl, whisk together the egg yolks and cream of tartar. Whisk in the sweetened condensed milk. Gradually whisk in the lime juice till well combined. Stir in the lime zest, if using. Pour the mixture into the prepared shell.

Bake at 350° for approximately 15 minutes, until the filling is just set. Remove from the oven, cool completely, and refrigerate for several hours or overnight. Before serving, garnish with coconut flakes and a slice of key lime.