Mini Key Lime Tarts
Are you looking for an easy and tasty mini dessert recipe? Mini Key Lime Tarts are perfect! Cute and bite sized, these little tarts are like an individual mini pie. I find the tart lime flavor to be refreshing and perfectly paired with the crunch of the phyllo pastry cup and creamy Cool Whip.
Maybe the best part of this recipe is its simplicity. Just four ingredients and less than 30 minutes in the kitchen and you’ll have a platter of Mini Key Lime Tarts to serve. Win!
Easy Peasy, Lime Squeezy
The filling of the Mini Key Lime Tarts is so incredibly simple: sweetened condensed milk and thawed limeade concentrate. Just the right amount of sweet and sour.
As you stir the limeade and sweetened condensed milk together, it transforms into a creamy custard-like consistency.
Another key to this super easy recipe is the ready-to-bake phyllo dough shells. The type I find easily at my grocery store is Athens Mini Fillo Shells. I always locate them in the freezer section with the traditional phyllo dough and puffed pastry, usually near the frozen cakes and pies.
Simply bake the phyllo shells until they’re golden brown, then cool to room temperature. All ready to fill!
You are absolutely welcome to make your own homemade whipped cream to top the sweet little tarts. However, I find the extra creamy variety of Cool Whip to be just perfect. It holds it shape so well when piped onto the tarts and its creaminess is a wonderful companion to the tart filling.
You could just spoon the Cool Whip onto the tarts, but I recommend piping to create a pretty swirl. If you do not have a piping bag handy, never fear! Just fill a Ziploc bag with Cool Whip, snip a little bit of the corner off the bag with scissors, then pipe away!
Aren’t they adorable?!
Confession time: I ate almost all of these tarts. Yep, I did that. Sorry… not sorry.
- 3 packages mini phyllo shells (45 total shells)
- 14 ounce can sweetened condensed milk
- ½ cup limeade concentrate, thawed
- 1 tub Cool Whip
1. Preheat oven to 350 degrees.
2. Place the mini phyllo shells on a cookie sheet and bake at 350 for 10 minutes until golden brown. Set aside to cool.
3. 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.
4. 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.
- Prep Time: 15
- Cook Time: 10
- Serving Size: 45
- Calories: 34
- Sugar: 5
- Sodium: 17
- Fat: 1
- Saturated Fat: 1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 6
- Protein: 1
- Cholesterol: 3
30 Minutes to Mini Dessert Magic
Actually, this recipe start to finish takes less than 30 minutes. Just add the ingredients to your shopping list now and then you’ll be prepared to whip up these beautiful Mini Key Lime Tarts any time.