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.