MINI KEY LIME TART
Mini Key Lime Tart
Provided by Jennifer Town, Executive Chef, Melvyn's Restaurant
Number Of Ingredients 7
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!
Nutrition Facts :
MINI KEY LIME TARTS
Provided by carissashaw
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 45, Calories 34 calories, Sugar 5, Sodium 17, Fat 1, SaturatedFat 1, Carbohydrate 6, Protein 1, Cholesterol 3
KEY LIME MINI TARTS
Crunchy phyllo shells hold a creamy, citrus filling for a light and refreshing dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 60
Number Of Ingredients 6
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.
Nutrition Facts : Fat 1/2, ServingSize 1 Mini Tart, TransFat 0 g
MINI KEY LIME TARTS RECIPE
These easy 4-ingredient mini Key Lime Tarts are the perfect individual size Key Lime Pies that are so delicious. You get the best combination of smooth, citrus flavored filling paired with a flaky, crispy shell.
Provided by Judy - RecipesSimple.com
Categories Dessert
Number Of Ingredients 4
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
Break out the jelly beans-it's time for Easter treats! Ready-made graham cracker tart shells make it easy on you.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 tarts
Number Of Ingredients 7
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MINI KEY LIME PIES RECIPE BY TASTY
Here's what you need: egg yolks, lime zest, lime juice, sweetened condensed milk, graham cracker, granulated sugar, unsalted butter, heavy cream, confectioners sugar, lime zest
Provided by Tasty
Categories Bakery Goods
Yield 6 pies
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (170°C).
- Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
- Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
- Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
- Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
- Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
- Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
- Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
- Top the mini pies with whipped cream.
- Enjoy!
Nutrition Facts : Calories 532 calories, Carbohydrate 53 grams, Fat 32 grams, Fiber 0 grams, Protein 12 grams, Sugar 50 grams
MINI KEY LIME PIES
Nothing taste better than key lime pie made with fresh key limes. This one is really tasty and super simple to make. Mini pies are great because everyone can have their own.
Provided by Lisawas
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 1h25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet.
- In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top.
- Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 62.7 g, Cholesterol 47.1 mg, Fat 19.9 g, Fiber 1.2 g, Protein 8.5 g, SaturatedFat 10.1 g, Sodium 271.9 mg, Sugar 49.7 g
KEY LIME TARTLETS
Mini Phyllo shells make this a breeze to prepare. These are from the Athens website. Cooking time includes chilling time.
Provided by Kizzikate
Categories Tarts
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine cream cheese and milk. Whisk until light & fluffy.Mix in lime juice and zest. Chill for 1 hour.
- Heat shells at 350% for 3 minutes, cool.
- Pipe chilled filling into shells. Garnish each with a thin half slice of lime, twisted.
- Serve immediately.
Nutrition Facts : Calories 74.4, Fat 5.2, SaturatedFat 3, Cholesterol 17.1, Sodium 52.4, Carbohydrate 6.2, Fiber 0.2, Sugar 5.2, Protein 1.5
KEY LIME CHEESECAKE TARTS
Make and share this Key Lime Cheesecake Tarts recipe from Food.com.
Provided by Amber C.
Categories Cheesecake
Time 40m
Yield 24-32 cheesecakes, 24-32 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 144.5, Fat 9.2, SaturatedFat 5.5, Cholesterol 26.2, Sodium 94.5, Carbohydrate 13.9, Fiber 0.2, Sugar 12, Protein 2.4
MINI KEY LIME AND COCONUT PIES
Savor the flavor of Key Lime Pie with these individual muffin-size treats. They're great when you need to serve a large group.-Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- Slice cookie dough into 18 pieces. With floured fingers, press onto the bottom and 1/2-in. up the sides of 18 greased muffin cups. Bake at 350° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a small bowl, combine the milk, lime juice, egg yolks and lime zest. Spoon into hot crusts. Bake 7-9 minutes longer or until filling is set. Cool completely in pans on wire racks. Cover and refrigerate until serving., Just before serving, in a small bowl, beat cream until it begins to thicken. Add the confectioners' sugar and extracts; beat until soft peaks form. Remove pies from muffin cups. Top with whipped cream and sprinkle with coconut.
Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 120mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
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