Easy Fresh Key Lime Tartlet Recipe | Mary DiSomma

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk + sugar

Coconut milk provides a dairy-free option with similar sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: store-bought whipped topping

Coconut whipped cream is dairy-free and lighter.

key lime juice

🥗Healthier: regular lime juice

💰Cheaper: bottled lime juice

Regular lime juice offers a similar tartness.

Start by mixing graham cracker crumbs with 8 tablespoons of melted butter and 1/3 cup of granulated sugar until it resembles wet sand.

Spray tartlet pans with non-stick cooking spray for easy removal later.

Press the crumb mixture into the bottom and sides of the tartlet pans, ensuring a good delineation between the bottom and side crusts.

Preheat the oven to 350°F and bake the crusts for about 5 minutes until they turn light golden brown.

In a stand mixer with the whip attachment, add 3 egg yolks, lime zest, and 4 tablespoons of sugar, and whip for about 5 minutes until pale and fluffy.

Add 1 can of sweetened condensed milk to the egg mixture and mix until combined.

Stir in 1/2 cup of key lime juice until the mixture is creamy and well combined.

Remove the crusts from the oven and let them cool slightly before pouring in the custard filling.

Pour the custard into the tartlet pans, filling them up to the top.

Return the tartlets to the oven and bake for 12 to 15 minutes until firm but slightly jiggly in the center.

Let the tartlets cool for 15 to 20 minutes before removing them from the pans.

Use tartlet pans with removable bottoms to easily pop the tartlets out.

Decorate with edible flowers, mint leaves, and candied orange peel before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens