Photo: Key Lime Tarts Recipe
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 the 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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 11 reviews
By jnutz99
Prescott, AZ
on January 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used half the filling with lemon semolina cookies for the base. I used some homemade ginger cookies from my freezer for the remaining tarts. Simply processed the cookies with some melted butter to make a crumb crust - Great combination of flavors. Friends preferred the ginger cookie crust!
By cdblount1970_10...
Augusta, GA
on February 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy and very tasty!
By allyto1024
Houston, TX
on October 22, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made these cookies twice. I was able to find the Key Lime Cookies and on the first trial I completed the recipe exactly as written. They were pretty good, but I prefer a little more "crust" in my tarts. Since these cookies were so quick and easy to make I immediately tried them a second time with alterations. First of all, I doubled the number of key lime cookies and put them in the processor with 2 TBSP of butter. I placed about 1+ tsp of the crust mix into the bottom of the sprayed paper liner and pressed it down until it was a firm crust. Then I baked the crusts for about 7 minutes and let them cool. I doubled the filling ingredients and spooned the filling into the crusts all the way to the top and baked them. When they were cooled I sprayed a "floret" of RediWhip on top and decorated with mini mint leaves. These tarts are especially good when they are very cold. They are quick, simple, refreshing, & delicious. I will definitley make these again
Read all 11 reviews