Key Lime Tarts

This recipe can be easily doubled to make as many tarts as you need.

Total Time:
27 min
15 min
12 min

24 tarts

  • 24 Key Lime Cooler cookies
  • 8 ounces cream cheese, softened
  • 1 egg
  • 1/2 cup sugar
  • 2 tablespoons lime juice, preferably Key lime
  • 1 teaspoon lime zest
  • Fresh sweetened whipped cream
  • Mint leaves or lime zest, for garnish

Preheat oven to 350 degrees F.

Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of each cup, flat side down.

Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream. Pipe the whipped cream on top of the tarts. Garnish with tiny mint leaves or lime zest.

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4.8 105
Soooo easy and good. Couldn't find key lime coolers, so crushed Moravian Meyer Lemon cookies (perfect) and made the crust. Crowd pleaser, delicious, easy, attractive, inexpensive. item not reviewed by moderator and published
Delicious, but mine sank in the middle to almost flat. I followed the recipe exactly. I beat the filling with a hand mixer until there was no sign of any lumps. Should I have done something differently? I will fill the holes with whipped cream and hope no one complains, but I'm kind of disappointed with the appearance. I used Myers Lemon Thins (Trader Joe's, crushed finely and mixed with butter. I cooked the crusts for 5 minutes and let them cool for about 4 hours before preparing the filling. Still contemplating what went wrong. . . item not reviewed by moderator and published
I've made these tarts many times and they're always a hit. I use Geraldines Key Lime coolers. They are the perfect size and can be bought at Beall's Dept. stores here in the south. item not reviewed by moderator and published
SOOOO good! I couldn't find the key lime coolers either but used mini nilla wafers! Delish and a huge hit! item not reviewed by moderator and published
What did I do wrong? I followed the recipe except for the cookie part; I used ground-up Girl Scout Thin mints instead of the suggested key lime cookie. I baked them for 10 minutes (my oven gets really hot. They were puffed up to the top of the muffin cup when I pulled them out. I sat them out to cool and they all deflated like bad souffles. Suggestions? Maybe they needed to cook longer? They taste good, look awful and don't come out of the muffin cup easily even though I sprayed the cups w/ Baker's Joy. Thanks. item not reviewed by moderator and published
Yummy. I used some homemade ginger cookies to make the crust - simply processed with some melted butter and pressed into the bottom of the liner. Great flavor combo this way! item not reviewed by moderator and published
So yummy! I made 12 cupcake size tarts, cooked them for 20 minutes and they came out really well. I did have to double the recipe to fill all of the 12 cupcake paper cups to the top. For the crust, I could not find the key lime cooler flat cookies, but did find key lime cooler twist cookies at my local grocery store. I processed all of the cookies in a food processor mixed with melted butter and pressed the crumbs into the cupcake paper cups. These were a huge hit! item not reviewed by moderator and published
These were fantastic! Huge hit at a baby shower. For the crust I used crushed Key Lime Cookie Straws from Target, just dropped the crumbs in the bottom of the liners. Also just before they were done I put a cheesecake topping on them, from a cheesecake cookbook. Mix 1/4c sour cream,1/8c sugar,1/4t vanilla,2t key lime juice mixed well and spread on top then baked the final 3 minutes. The topping fills in the sunken middle and makes them look perfect. The filling was so good and so pretty! I found the mini foil liners at Michaels and sprayed them like crazy with Pam. They came out of the liners very easily.This is a definate keeper, especially when you don't want an overly sweet dessert. item not reviewed by moderator and published
These are awesome! I made them, but rather than the cookie in the bottom, I just used refrigerated pie dough, cut them to fit in my mini muffin tins, filled them up and baked them. I sprayed Pam into each tin, and when they were done, I simply slid them out of the tins. Mmmmm! Fresh key lime pie in a small serving. Wonderful! item not reviewed by moderator and published
I needed something easy to prepare for a benefit evening. This was the hit of the night! I made a couple slight changes. I made them in regular size cups which made 12 instead of 24 and I had to make a substitute for the Key Lime Cooler cookies which I could not located. On a whim, I used powdered donut holes and cut them in half. It provided a really unique base and texture. This one is going in my permanent recipe book. item not reviewed by moderator and published

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