I made these tarts for my sister in law's wedding shower and they were so delicious! I love anything lime or lemon and these turned out SUPER limey, so tart and yum, plus they are really cute.
Key Lime Tarts
10 mini graham cracker crusts* (available near the regular graham cracker crusts in the baking aisle)
1 14-oz. can sweetened condensed milk
Around 1/2 c. lime juice. Fresh key lime juice is best, then regular lime juice, then bottled key lime juice. If you’re going to use bottled regular lime juice, don’t. Honestly, I’m too lazy to juice those tiny little key limes, so I just juice regular limes and call it a day.
2 drops green food coloring (optional and rather controversial in the world of Key Lime Pie purists. If you don’t add it, your pies will be more authentic, but also on the yellow side. I normally don’t bother with it, but since it’s Green Week, I lived on the edge a little.)
Preheat oven to 350. In a medium bowl, combine egg yolks,
sweetened condensed milk, and lime juice
Distribute evenly among graham cracker crusts (I used my cookie scoop to make sure things were equal). Place tart pans on a baking sheet
and bake in preheated oven 10-11 minutes. Remove from oven and allow to cool to room temperature, then chill in fridge until ready to serve.
Before serving, add a dollop of sweetened whipped cream. Light a coconut candle, turn on your ceiling fan, close your eyes, and pretend that cockroach you found this morning was in Key West instead of, say, Louisiana.
sweetened condensed milk, and lime juice
Distribute evenly among graham cracker crusts (I used my cookie scoop to make sure things were equal). Place tart pans on a baking sheet
and bake in preheated oven 10-11 minutes. Remove from oven and allow to cool to room temperature, then chill in fridge until ready to serve.
