Imagine biting into a dessert that tastes like a summer vacation—tangy, sweet, and utterly refreshing. These Key Lime Tartlets are like little bites of sunshine, perfect for those days when you crave a bit of zest. I recently made these for a backyard barbecue, and they disappeared faster than my neighbor’s latest conspiracy theories.
Steps
- Preheat your oven to 375 degrees Fahrenheit.
- In a large mixing bowl, whisk the egg yolks until they are well combined. Gradually add the sweetened condensed milk, lime juice, powdered sugar, and lime zest, mixing until the mixture is smooth.
- Fill the mini phyllo tart shells almost to the brim with the prepared custard mixture. Place the filled tarts in the oven and bake for approximately 12 minutes, or until the custard is set.
- Once baked, remove the tartlets from the oven and allow them to cool to room temperature. Garnish each tartlet with a dollop of whipped cream and a slice of key lime before serving.
Ingredients
- 2–3 packages frozen mini phyllo tarts
- 1 (14 oz.) can sweetened condensed milk
- 1/2 cup fresh lime juice
- Zest from two limes
- 2 tablespoons powdered sugar
- 4 egg yolks
- 2 cups whipped cream
- 8–10 key limes, sliced into thin coins for garnish
FAQ
- Can I use regular limes instead of key limes for this recipe?
- Yes, you can substitute regular limes for key limes. The flavor will be slightly different but still delicious. Key limes have a more intense, aromatic taste, but regular limes will work in a pinch.
- How can I store the tartlets if I make them in advance?
- You can store the tartlets in an airtight container in the refrigerator for up to 2 days. It’s best to add the whipped cream topping just before serving to keep the tartlets fresh and the cream from becoming runny.
- Is it necessary to use mini phyllo cups, or can I make this as a whole pie?
- While the recipe is designed for mini phyllo cups, you can certainly use the custard to make a whole pie. Simply adjust the baking time until the custard sets properly in a larger pie crust.
- What should I do if I have leftover custard?
- If you have extra custard, you can use it to make a small batch of plain custard or an additional medium-sized tart. Alternatively, prepare more mini phyllo cups to use up the remaining custard.
- Can this recipe be made gluten-free?
- To make this recipe gluten-free, look for gluten-free mini phyllo cups or use a gluten-free pie crust for a larger tart. Ensure all other ingredients used are also certified gluten-free to avoid any cross-contamination.
Tips
- Ensure that the mini phyllo tarts are nearly overflowing with the custard mixture before baking to achieve a full and satisfying bite.
- If you have leftover custard after filling the tarts, consider using it to create a small custard dish or an additional medium-sized tart for less waste.
- For a refreshing garnish, slice key limes into thin coins and add them to the top of the whipped cream just before serving for a burst of citrus flavor.
- Preheat your oven to 375 degrees before starting to ensure that the tarts bake evenly and the custard sets properly.
Equipment
- Mini Phyllo Tart Shells – While not technically equipment, these are a specialty item that may need to be purchased if not readily available at home.
- Zester/Grater – For zesting the limes, if you don’t have one already.
- Citrus Juicer – Useful for extracting lime juice efficiently.
- Whisk – If you don’t already own one for blending the ingredients smoothly.
