#Key lime tarts cracker#
#Key lime tarts plus#

Have varied the recipe using toasted coconut in filling and eliminating lime zest and juice-also excellent. Super easy, great summer dessert! I skipped the honey and used 1 t. Oh, and Aunt Nellie's Key Lime juice is an easy way to go, too! Just seems like a way more efficient and time saving way to do. Once again, no need to wash the bowl, just proceed with the filling ingredients and continue with the rest of the recipe. Add the butter and honey and pulse till combined. No need to wash the bowl, just add the graham crackers and process till crumbs. (Keep an eye on it, or you may end up with butter!) Scrape onto a plate or bowl and set aside. Add powdered sugar and process till it forms stiff peaks. First: with the machine running, pour in the whipping cream and process until almost firm. Used regular limes because I couldn’t find key limes anywhere.ĭelicious! Also, easy to do using just a food processor. Had key lime pie from all the best places and this recipe holds up. Great flavors, beautiful presentation.ĭelicious. Used a combination of fresh lime juice and Nellie and Joes key lime concentrate. Zesting the limes (I used regular limes) was the most time consuming.

I didn’t bother with piping the batter just carefully spooning it in the paper muffin tin cups. Yes, it takes longer than 40 minutes to prepare but the fact that it can be made days in advance takes the stress factor away and just leaves fun in the kitchen. My only complaint is that it only made 9 mini tarts - perhaps my silicone cupcake mold is deeper than others.Ī memorable dessert. Instead I simply cut up into a tiny checkerboard and added to the running dood processor. Followed advice of from Oak Park and made it all in the food processor. I have made in wider/shallower disposable tart liners but next time will make as shown just to have in the freezer.ĭelicious and easy. I used the grated rind of a regular lime.

#Key lime tarts plus#

Last week I was gifted a bottle of Nellie’s Key Lime juice and tried it with great results plus it saved a lot of time. I have made with key limes and regular with no difference noticed by anyone. This recipe is a keeper! I’ve made several times for company and they are always a huge hit. How could they not be? Very tart, thought, and not really much out of the ordinary. Comments by family was that it looked pretty, but tasted even better. Portions were larger but still a party favorite for Christmas. I didn't have 12 muffin pan, so I used 6 large muffin pans. Would use key lime juice store bought next time instead of squeezing limes. Pies (without topping) can be made 2 weeks ahead cover and freeze.Ī little difficult to make and took longer than I thought. Spread reserved cream over pies and top with remaining 1 Tbsp. Remove pies from molds, turn upside down, and remove paper liners.

#Key lime tarts cracker#

cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Gently fold ½ cup cream into key lime mixture cover remaining cream and chill.

Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks. Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks. Add key lime juice and lemon juice and beat to combine. Add condensed milk and beat until smooth. Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Transfer mixture to a medium bowl set aside. With the motor running, drizzle in butter-honey mixture and process until well combined. Pulse graham crackers in a food processor until fine crumbs form. Melt butter and honey in a small saucepan over medium heat or in a microwave-safe bowl.