A similarity between these mini desserts and my last post, Strawberry Jell-O Pretzel Salad, is that they are both perfect summer, fruit desserts. I would much rather have something like this than a piece of chocolate cake in the summer. These mini tarts are refreshing and the perfect size to satisfy your sweet tooth.
You could easily make these into larger sized individual tarts, or use the batter to make one
Mini Key Lime Tarts
2-4 pkgs of frozen mini phyllo tarts
1 (14 oz) can sweetened condensed milk
1/2 cup fresh lime juice, plus zest from 2 limes
2 Tbsp powdered sugar
4 egg yolks
2 cups whipped cream, or cool whip
8-10 key limes, sliced into coins to garnish
Preheat oven to 375ºF.
In a large bowl, whisk together egg yolks until blended. Add in sweetened condensed milk, lime juice, lime zest, and powdered sugar. Whisk together until smooth.
Place mini phyllo tarts onto a baking sheet. Spoon batter into each mini tart until nearly overflowing (it will not spill over when cooked). Bake for approx 12 minutes, or until custard has set. Remove and let cool.
Top with whipped cream, or cool whip. Garnish with key lime. Store in your refrigerator for up to 4-5 days.