So, I’ve been AWOL for almost a month now. I hate that, because I really like sharing things with whomever is “out there” reading this. Life has gotten in my face lately and I feel like I don’t have time to breathe, much less take time for a me-thing like my little blog. Holidays, trying to deal with middle school applications and testing, a crushing workload, family drama – all the normal, everyday life things that demand attention RIGHT NOW.
I was also in Houston in early November for the celebration of life we held for my father. It was a lovely, casual celebration with Mexican food and margaritas at home. The restaurant that catered the event didn’t bring dessert, so I made these Key Lime Pie Tartlets that were delicious and appropriate. One of the very few recipes that I remember my dad ever making was a Key lime pie from a restaurant in Houston. I’m not even sure why he decided to try it, but it is hands down the best Key lime pie recipe that I’ve ever made and the only one that I make.
I didn’t want to make any dessert that required forks or slicing pieces, so I found this recipe for easy (so, so easy!!) and single-serving mini tartlets.
The tarlet shells are in the freezer section of your grocery store, near the pie crusts. No need to defrost – just fill and bake! You could use regular lime juice, but I would try to find Key limes. I made this recipe for homemade whipped cream and found it to be not-so-sweet, but it works well with the sweet and tart lime filling. (You could use the squirty can kind too and I wouldn’t tell anyone!) I doubled the recipe and made 60 tartlets with a full cup of filling left over.
These have to be made the day of serving, otherwise the crusts get soggy…
Key Lime Tarlets
30 – 45 tartlets
2 – 3 packages frozen mini phyllo tart shells
1 (14 oz.) can sweetened condensed milk
1/2 cup fresh lime juice, plus zest from two limes
2 Tbsp. powdered sugar
4 egg yolks
2 cups whipped cream
About 4 Key limes, thinly sliced and quartered, for garnish
1. Preheat oven to 375 degrees. Arrange tarts on a baking sheet.
2. In a large bowl, whisk egg yolks until blended.
3. Add the sweetened condensed milk, lime juice, lime zest, and powdered sugar to yolks.
4. Whisk ingredients together until smooth and blended.
5. Spoon batter into the tart shells so that they are nearly overflowing.
6. Bake for about 12 minutes, or until custard has set. Remove and let cool to room temperature.
7. Top with a dollop of whipped cream, or pipe the whipped cream with a pastry bag, and garnish with key lime quarters.
Source: Adapted from Gimme Some Oven