Key Lime Tartlets

Yield: 4-dozen mini muffin sized tarts
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3 cups graham cracker crumbs


1 1/2 sticks butter, melted


1/3 cup sugar +2 Tbsp for whipped cream


2 eggs
1-14 oz can sweetened condensed milk


1/2 cup lime juice, key lime preferred


1 Tbsp lime zest


1 1/2 cups heavy cream, chilled


1 lime cut into very small wedges, for garnish


 

Preheat oven to 375.  Combine the graham cracker crumbs, melted butter and sugar in a bowl and mix well.  All the crumbs should be moist but not sopping, add more melted butter if needed.  Spoon mixture into mini muffin tins, you will need about 1 Tbsp per muffin cup.  Press the crust into the tins to firmly cover the bottom and come up the sides, I recommend using a mini tart shaper like this one by Pampered Chef.  It is not a necessity but it sure makes it easier!  Once all tins are filled and pressed bake at 375 for about 5 minutes or until the crust is just golden.  When you remove them from the oven you might notice that the crust has bubbled up at the bottom a little.  Press this down with a spoon or the tart shaper.  Reduce heat to 325.


 

In a medium mixing bowl combine the eggs, sweetened condensed milk, lime juice and zest, whisking thoroughly.  Spoon into the prepared crusts, the mixture will not rise so you can fill them almost until the top of the crust.  Bake at 325 for about 8-12 minutes or until the inside has almost set.  Allow to cool on the counter and then chill for at least an hour.


 

Once chilled, whip the cream and 2 Tbsp sugar in a stand mixer or with a hand mixer until stiff.  Pipe or spoon over chilled tarts and top with a small lime wedge.  Refrigerate until ready to serve.


 

Source: Adapted from Martha Stewart