Photo: Key Lime Tarts Recipe
This recipe can be easily doubled to make as many tarts as you need.
Ingredients
- 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
Directions
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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By kristinr723
on August 12, 2012
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SOOOO good! I couldn't find the key lime coolers either but used mini nilla wafers! Delish and a huge hit!
By DavidDensford
Atlanta, GA
on March 07, 2012
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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.
By jnutz99
Prescott, AZ
on January 22, 2012
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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!
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