This weekend I had — not one — but two good friends turn 30!!!
Actually, it will be my turn next May. (Which I am strangely really excited about!)
But for my friend Christy’s 30th, which coincided with my monthly rockin’ book club, the birthday girl requested some sort of key lime pie dessert to celebrate. I was going to go with a traditional pie, but after passing by one of my favorite ingredients at the store (these adorable mini phyllo cups), thought it would be fun to try “bite-sized”.
And sure enough, these were SO delicious! Seriously. I’m pretty sure I may have accidentally eaten a handful when garnishing them. :) There was something about the smooth, citrusy custard paired with the flaky, crispy shells that just seemed like the perfect combination. And thankfully, it looks like the birthday girl and friends thought so too, as they totally dug in at our book club bday celebration.
So for those of you who love key lime pie, or those who love a quick 20-minute dessert, you really, really, really should try these.
Really.
Key Lime Tartlets
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 30-45 Tartlets 1x
Description
You’ll love this key lime tartlets recipe! These delicious and adorable individual little treats are ready to go in less than 20 minutes. Try them today!
Ingredients
- 2-3 packages frozen mini phyllo tarts
- 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
- 8-10 key limes, sliced into thin coins for garnish
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, whisk egg yolks until blended. Add in sweetened condensed milk, lime juice, sugar, and lime zest. Whisk together until smooth and blended.
- Spoon batter into mini tarts so that they are nearly overflowing. Bake for about 12 minutes, or until custard has set. Remove and let cool to room temperature. Then top with whipped cream and key lime coins.
Notes
This recipe makes a lot of custard! Feel free to use 2 packages of phyllo tarts and then use the leftover custard to make a small batch of plain custard or an extra medium-sized tart. Or use 3 packages, and make even more little tartlets!
Are the cups supposed to be thawed or frozen when you bake them?
I plan to make 120 of these today for a party. I’ll take pics. =0
That’s awesome, Angie, please do!
Can i make these the night before without the cream and garnish…. im worried the phyllo will get soggy from the custard?.
Hey Gina, I would make the custard and cream and just assemble everything all together, the day you plan on serving, otherwise I do think the custard might make the phyllo soggy. Good luck, and I hope you enjoy! : )
These were so light and yummy! I made them for a girls night dinner this summer. They did take a little longer to “set” which to me means they were semi-firm to the touch. I’d say they took about 18 minutes. I didn’t account for how long it would take to cool so I stuck them in the fridge for a few minutes to cool down. Everyone loved them! They’re a perfect size to have one, or four!
i love this idea my daughter does not want a traditional wedding cake.
These key lime Tartlets could be the trick. Thanks for the idea
Oh my, these look like lovely, tastey treats. I am hoping to make them soon…..so refreshing for summertime :)
This looks wonderful and must try for me! Love keylime! Hugs and blessings, Cindy
My friend and I made these tarts just a few days ago – but the store was out of the mini phyllo-dough tart shells, so we used small tart pie shells. The amount of custard we had was enough for 8 of those small tart shells. We just had to cook them a bit longer to set, but other than that, they were PERFECT. Great recipe. I love citrus recipes that are still tart, and these were perfect. So perfect that I’m making more tonight. (Using small tart pie shells again because… oh my god, so many minis would be insane! hehe)
Has anyone tried to make these a day in advance? Can’t wait to try them but would love to make them the night before
Can you pre-make these fillo tartlets a day ahead?
No, I’m afraid they will get a little soggy. I recommend making them the day of, if possible.