Mini Key Lime Tarts Food

MINI KEY LIME TARTS

Steps:

• Preheat oven to 350 degrees.
• Place the mini phyllo shells on a cookie sheet and bake at 350 for 10 minutes until golden brown. Set aside to cool.
• In a small bowl, combine the sweetened condensed milk and limeade concentrate. Mix well until smooth. Spoon the mixture by heaping teaspoons into the cooled phyllo shells.
• Use a piping bag (or a zip top back with a small corner cut off) to pipe the Cool Whip onto the tarts. Serve immediately or cover and refrigerate up to 12 hours before serving.

KEY LIME MINI TARTS

Steps:

• In large bowl, beat condensed milk, lime juice and food color with electric mixer on medium speed until smooth and thickened. Fold in whipped topping.
• Spoon heaping teaspoonful lime mixture into each phyllo shell. Cover; refrigerate tarts until set, at least 1 hour but no longer than 24 hours. Garnish with red grapes.

MINI KEY LIME TART

Steps:

• Whisk the eggs, egg yolks, sugar and key lime juice together in a heavy-bottomed stainless-steel pan. Cook over medium low heat, stirring continuously, alternating between a whisk and rubber spatula, until the key lime curd has thickened to the consistency of pastry cream and coats the back of the spatula. Make sure you are continuously stirring the curd to prevent scrambling the eggs.
• Remove the key lime curd from the heat. Add the butter a little at a time, whisking continuously. Once the butter is completely melted and incorporated into the curd, add a little more butter until all the butter has been added to the curd. Season with a pinch of salt. Strain the key lime curd to make sure it is very smooth.
• Pour the key lime curd into the tart shells. Chill the tarts in the refrigerator until the lime curd has completely cooled. It will become thicker as it cools. Decorate tarts with whip cream, meringue or fresh fruit. Enjoy!

MINI KEY LIME TARTS RECIPE

Steps:

• Preheat oven to 350 degrees.
• Place the mini phyllo shells on a cookie sheet and bake at 350 for 10 minutes until golden brown. Set aside to cool.
• In a small bowl, combine the sweetened condensed milk and limeade concentrate. Mix well until smooth. Spoon the mixture by heaping teaspoons into the cooled phyllo shells.
• Use a piping bag (or a zip top back with a small corner cut off) to pipe the Cool Whip onto the tarts.
• Serve immediately or cover and refrigerate up to 12 hours before serving.

MINI KEY LIME TARTS FOR EASTER

Steps:

• In a medium bowl, whisk together pudding mix, milk, key lime juice and 1 drop of green food coloring.
• Divide pudding mixture between crusts. Chill for 1 hour.
• Stir together coconut and remaining 3 drops of green food coloring. Place a small amount of tinted coconut in the middle of each mini tart. Top with 4 jelly beans. Serve or refrigerate until ready to serve.

KEY LIME PIE TARTLETS

Steps:

• Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
• For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
• For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
• Just before serving, beat the cream, confectioners' sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.

KEY LIME TARTS

Steps:

• Place tart shells on a baking sheet and bake at 325° for about 6 minutes.
• Meanwhile, Whisk together the eggs, sugar, flour, key lime juice, zest, and salt. Spoon or ladle filling into the partially baked shells.
• Bake until custard is set, about 25 to 30 minutes.
• Cool completely or serve slightly warm with ice cream or whipped cream.
• A few ripe blackberries or strawberries make a pretty garnish for this dessert.
• These tarts may be frozen.
• Enjoy! ;).

KEY LIME CHEESECAKE TARTS

Steps:

• Crust:.
• Preheat oven to 350 degrees.
• Crush graham crackers very fine.
• Add sugar, nuts and melted butter.
• Mix well.
• Line your mini muffin pan with mini paper liners.
• Press firmly about a Tbs of crust into each liner, make sure you press up the sides also.
• Bake for 8-10 min, or until crust is golden.
• Let cool completely, you can leave in pan or take out.
• Filling:.
• In a medium bowl beat softened cream cheese for about a min( if you skip this step, your cheese will be lumpy.
• Slowly add the sweetened condensed milk and mix until smooth.
• Add key lime juice, mix well.
• Taste, if you would like a stronger flavor add as necessary.
• Pour into a pastry bag or a ziploc bag with end cut off and fill each cooled tart evenly.
• Place in fridge for @ least 3 hrs-overnight (the longer the better).
• Just before serving you can sprinkle some toasted coconut and a strawberry slice or just one or the other.