Key Lime Tarts

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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!

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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.

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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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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!

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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.

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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!

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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.

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I made these tarts for a party and they were a hit! I found key lime cookies at The Fresh Market and they fit perfect into regular baking cups. I baked them 20 minutes to account for the larger size. These tarts are much better after they have been in the fridge for 8 hours. Before the party, I peeled off the paper liners, used canned whipped cream (Reddi-Whip on top and added a 1/2 slice of key lime. VERY easy to make and everyone loves them.

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Great easy dessert. Generally have the ingredients on hand. (Although, I usually substitute graham crackers crumbs and make them in "regular sized" muffin tins. We love topping these with fresh strawberries. Nice to have smaller portions instead of one large cheesecake (feels less guilt. Frequent requests to bring these to parties.

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I substituted graham cracker crumbs for the Key Lime Coolers. I could not find them in my area. I also used Low fat cream cheese and Nellie and Joes Famous Key Lime juice as I could not find any fresh, but the taste did not lack at all! My tarts were flat in the middle and not very pretty, but I put a dollop of whipped cream on top and you couldn't even tell the difference. Everyone raved over them! I give this recipe an A+