Ok, I totally forgot to take a “real” picture of these amazing Key Lime Tartlets from Father’s Day…so, this picture from my Instagram account is going to have to suffice!
My daddy is a HUGE key lime fan. Loves it. So, I wanted to make something different than a Key Lime pie. I came across these on Pinterest and just had to try them. They’re extremely easy and quick to pull together.
Oh, and if you don’t have Key Limes, regular limes will work. That is, if you’re not a lime snob. I’m not one. So, I slummed it with regular limes and they were still freakin awesome!
And another note…this recipe called for frozen mini phyllo tarts. I spent 15 minutes walking up and down the freezer aisles of Hy-Vee looking for the damned things and couldn’t find them. I gave up, went about my shopping business, only to find the packages in the baking aisle. They were pre-baked and they still turned out deliciously flaky. So, if you don’t have frozen ones, know that the pre-baked ones work great as well!
Last note, I promise. Don’t make these in advance; make them as close to serving time as possible (like day-of…not the night before). The shells will get soggy and that kinda defeats the purpose of using phyllo shells, right?
(Key) Lime Custard
3 Packages of mini Phyllo tarts
4 Egg Yolks
14 oz. Sweetened Condensed Milk
1/2 c. Fresh Lime Juice
Zest of 2 limes
2 T. Powdered Sugar
1) Preheat your oven to 375 degrees. Spray down a 13×9 pan with cooking spray and place your phyllo tarts down on the pan. Set aside
2) In the bowl of your standup mixer, with the whisk attachment affixed, whisk the egg yolks together until blended.
3) Add in the milk, lime juice, lime zest, and powdered sugar. Whisk until everything looks nice and smooth
4) Spoon the custard into the phyllo tarts…WAY up to the tippy-top.
5) Bake for 12 minutes, or until your custard looks set.
6) Cool to room temperature and make some whipped cream!
1 c. Heavy Whipping Cream
1 T. Baker’s Sugar (I prefer Baker’s sugar because it’s finer and blends into the cream better)
1/2 tsp. Vanilla
1) In the bowl of your standup mixer, with the whisk attachment affixed, start mixing the whipping cream on medium speed
2) Add the sugar and vanilla and kick it up to medium-high until you get stiff peaks
3) Fill a piping bag with the whipped cream and add a lil dollop of whipped cream to each tart (I used the open star tip for mine)
Voila! Cute lil bit-sized lime goodness. My family LOVED these things!
Source: Gimme Some Oven