![]() ![]() Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest. Just before serving, beat the cream, confectioners’ sugar and vanilla in a large bowl with an electric mixer until soft peaks form. ![]() Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour. Frozen Key Lime Pie For the Filling: 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1 (14-ounce) can sweetened condensed milk 2 tablespoons. Place the pan on a wire rack to cool for about 30 minutes. Bake just until the filling has set, about 6 minutes. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Key Lime Tartlets Be the first to rate & review Macadamia nuts and coconut flakes make a crust for the creamy citrus filling in these tropical dessert tarts. Add the condensed milk and lime juice and beat until combined. (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.)įor 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. Bake until browned and firm to the touch, about 10 minutes. 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. Brush the pastry shells with the egg mixture. Pour into the baked tart shell and return to the oven for 5-8 minutes, until set (not browned). Beat 1 egg and the water in a small bowl with a fork. Meanwhile, combine the condensed milk, sour cream, lime juice, and lime zest. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Bake the crust for 7 minutes, remove from the oven, and set aside. ![]() Add the sugar and salt and pulse to combine. Spoon the filling into the crust and cover. Then add the sweetened condensed milk and lime juice and mix until just blended. Beat the softened cream cheese until it’s nice and smooth. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.įor the crust: Place the graham crackers in a food processor and pulse until finely ground. Grab your hand mixer and a large mixing bowl. Looking for a full-size key lime pie instead? Try my Father-in-Law’s awesome recipe! It’s essentially the same recipe as below but poured into a standard size graham cracker crust instead of the minis.Įnough small talk, these bad boys speak for themselves.Preheat the oven to 350 degrees F. Ingredients 1 1/2 cups (225g) plain flour 1/3 cup (50g) icing sugar 125g cold unsalted butter, chopped Finely grated zest and juice of 4 limes, plus 2 tsp. You may end up with a different number of pies based on size (more for smaller tart pans and less for larger ones) but either way you’ll have mini key lime pies ready for faceplanting! WOOT! Mini Key Lime Pies To make things oh so easy, I used pre-made 3-inch graham cracker crusts that were on sale (buy one get one free – whoo!!!!) at my local grocery store.įeel like making your own crusts? Grab your go-to graham cracker crust recipe and press it into mini tart pans. Ingredients 300g oatmeal biscuits 150g butter, melted 1 x 397g can condensed milk (we used Nestl) 3 medium egg yolks finely grated zest and juice of 4. They’re sweet yet oh so tart, relying on a hearty dollop of whipped cream to tame the citrusy bite of lime. This is the absolute BEST keylime pie Ive ever tasted Its smooth, creamy and perfectly tart and sweet.Key lime pie is one of my favorite desserts and I love it even more since its so easy to make and only requires a few ingredients. Craving something sweet? These Mini Key Lime Pies are fun to make and oh so easy too!Ī pint-sized version of my family’s favorite pie, these mini key lime pies are downright delicious!
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