Key Lime Pie Tarts

The key to enjoying a Key Lime Pie is to allot yourself a second helping. I always do because it is truly that delicious. I did not use eggs for this recipe because I wanted to cut down on my baking time and save myself a few calories and not feel guilty for eating the second piece.

Instead of a whole pie, I decided to get creative and make key lime tarts in heart and square shapes. The tarts were very simple to make. Preparation takes up most of your time in the kitchen, but once it is in the oven, it takes less than ten minutes to bake. Since I did not include eggs in this recipe, there is no need to worry about having to bake the key lime tarts longer than needed. 

Key Lime Pie Tarts

Recipe by Madison

3.5 from 6 votes

Course: DessertDifficulty: Easy

Servings

5-6

servings

Prep time

20

minutes

Cooking time

12

minutes

Ingredients

• For the Crust:

• 6 graham crackers, crushed (equivalent to one cup)

• 1 1/2 tablespoons sugar

• 2 tablespoons butter, melted

• For the Filling:

• 1 cup sweetened condensed milk

• 1/4 cup light sour cream

• 2 limes juiced and zested (using both juice and zest)

Directions

• For the Crust:
• Preheat the oven to 375 °F/190 °C.
• In a blender, crush 6 graham crackers and place in a small bowl. Add the melted butter and sugar and stir to combine.
• Scoop a heaping tablespoon of crust and press the crust down into each of your miniature pans. Place the mini pans onto a baking sheet or directly on your oven rack and bake for 5 minutes. Let the crust cool for a few minutes.
• For the Filling:
• Turn the oven down to 350° F/ 177° C for baking the filling.
• In a medium sized bowl, whisk together the sweetened condensed milk, sour cream, lime juice and lime zest.
• Next, pour the filling over the crust and place the tarts in the oven for about 7 minutes.
• Remove from the oven and allow the tarts to cool for 10 minutes before placing in the refrigerator to chill for an hour.
• Enjoy as is or with extra whipped cream and lime zest!

Notes

• It is easier to zest the outer part of the lime before extracting the lime juice.
• A cupcake tray works well in place of miniature pans.
• The crust’s edges will start to turn light brown when they are ready to be removed from the oven.

The crust was so easy to make. I only needed six graham crackers that I crushed up in my blender, two tablespoons of melted butter and sugar. It was so easy mixing these three ingredients to make the crust. Using the mini individual pans (heart and square shaped) saved me a lot of time in the kitchen too. After I pressed the crust into the little pans, I put them in my preheated oven at 375° F/190° C for 5 minutes. You will notice that the edges will start to turn brown first and that is usually a sign that the crust is ready. Take the pan out of the oven and let the crust cool for a few minutes.

The next step is to prepare your filling. I actually prepared my filling while the crust was in the oven. Once the crust was cooled, I poured the filling onto the top of the crust and put it into the oven. The next step is to prepare your filling. I actually prepared my filling while the crust was in the oven. Once the crust was cooled, I poured the filling onto the top of the crust and put it into the oven. I turned the temperature down to 350° F, instead of 375° F. Baking time for the filling? Only 7 minutes. I will say that everybody’s oven temperature is different. Yours may vary by a couple minutes more or less. Again, I did not use eggs for this recipe. The texture is not as fluffy but even more creamier. I like creamy and tangy together and I hope you do too. 

Once the tarts were out of the oven, I let them cool for about ten minutes before placing them in the refrigerator to chill for about an hour. If it was a whole pie, then your chill time and of course, ingredients, would double. When the tarts were ready to eat, I decided to add some whip cream as a garnish and used a little lime zest for optics. YUM! YUM! One of the easiest recipes you can make and share if you do not eat all of these tarts yourself. I almost did. The pans I used were mini individual pans, so of course, I had to tell myself one tart was not enough to please my sweet tooth.

Enjoy this recipe because if you like limes like I do, you will enjoy every single bite of this easy, creamy, scrumptious dessert. Second helpings anyone?

-Madison