Key Lime Mousse Tarts Recipes

KEY LIME TART

Steps:

• Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
• Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
• Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.

KEY LIME MOUSSE TART

Steps:

• Preheat oven to 350°.
• Add NILLA Wafers and sugar to the bowl of a food processor and pulse until fine crumbs form. Transfer to a medium bowl and add coconut flakes and melted butter. Toss to combine completely. Pour the crumbs into a 8" tart pan with removable bottom. Press the crumbs into the bottom and sides of the pan. Bake for 8-10 minutes or until browned. Set aside to cool completely.
• In a large bowl, combine the sweetened condensed milk and lime juice. Stir until thick and well incorporated. Set aside.
• Place the gelatin in a small bowl and cover with water. Let stand two minutes to bloom. Microwave in 10 second bursts until gelatin is dissolved. Cool the gelatin to near room temperature, but do not let it set -- very important.
• Add the whipping cream to the bowl of a stand mixer (if you don't have a stand mixer use a large mixing bowl and a handheld mixer) Whip the cream for one minute on a medium speed. Slowly add the sugar to the cream. Turn off the mixer and check to see that the gelatin has cooled, but not set. Add the gelatin and continue to whip until stiff peaks form. Separately reserve about 1 - 1 1/2 cups of whipped topping for garnish.
• Spoon about 1/2 cup of whipped cream into the key lime filling and lightly stir to combine. Add the rest of the whipped cream and fold completely into the mixture, careful not to deflate the cream too much.
• Pour the filling into the cooled pie crust and smooth over with a spatula.
• Add reserved whipped cream to a piping bag fitted with a large star tip. Fold the end of the bag over once or twice to seal and use a steady pressure to pipe the whipped cream around the edge of the tart and in the center. Sprinkle with toasted coconut and slices of key lime. Refrigerate for at least two hours for a cloud like dessert.
• For a frozen tart -- freeze at least two hours. To serve, remove the tart from the freezer and let it sit out on the counter for 10-15 minutes to soften a little before slicing it.

KEY LIME MOUSSE CUPS

Steps:

• In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately.