Mini Key Lime Tarts

I wasn’t going to post this recipe because I totally baked the crust for too long on these when I made them. And I was disappointed and frustrated especially because the  key lime filling turned out so well. I hate when things I make don’t turn out good. But not to fear, I have adjusted the baking time on this recipe for you so your crusts won’t turn into hockey pucks like mine did.

CRUST INGREDIENTS:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/3 cup granulated sugar

FILLING INGREDIENTS:

• 2 large eggs
• 1/3 cup granulated sugar
• 5 tablespoons key lime juice (6-7 key limes)
• zest of 1 key lime
• 4 tablespoons unsalted butter, melted

DIRECTIONS FOR CRUST:

1. Preheat oven to 350 F degrees and line a standard 12 cupcake tin with paper liners.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
3. Divide crust evenly amongst the 12 liners, approx. 1 heaping Tbsp in each. Press firmly into the bottom of each liner.
4. Bake for 3-5 minutes. Set aside on cooling rack.

DIRECTIONS FOR FILLING:

1. Preheat oven to 300 F degrees.
2. Prepare a water bath on the stove. (Pot with boiling water.)
3. Once the water is boiling, place eggs, sugar, key lime juice, zest and melted butter into a large bowl and begin whisking.
4. Whisk vigorously over the boiling water bath until thick and light (approx. 5-10mins).  You can also use a hand mixer. The mixture is ready when it’s light, thick (like pudding), and ribbons form when you run your whisk through it.
5. Pour into pre-baked tart crusts and bake for 5 minutes or until set. The center of the pies should jiggle just slightly the pan is nudged.
6. Cool completely on a wire rack, then place in fridge for at least 2 hours.
7. Serve cold, topped with whipped cream and key lime zest.