I love individual desserts. They are the perfect portion and the presentation is pretty from the first time your guests see them until they’re served. Sometimes desserts are lovely until they’re cut and served.
I lined cupcake pans with paper. This makes it easy for guests to simply pick up and enjoy.
If you use real whipped cream in the can, be sure to top the little minis right before serving as the real whipped cream will totally deflate. I used real whipped cream and I’ve added plain gelatin to stabilize. Do this and your whipped cream will be picture perfect for days. Timing can be a bit tricky. Do not let the gelatin get too cool as it will set up too much to use in your whipping cream. Be sure to have everything ready to go before you start on the gelatin. The gelatin should be slightly warm when you start to beat the cream.
Individual Key Lime Tarts
Crust:
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Filling:
5 egg yolks, beaten
1/2 cup key lime juice
1 14 oz can sweetened condensed milk
Cupcake liners
Whipped cream or whipped topping
Fresh lime zest
1) Preheat the oven to 325′. Line a cupcake pan with 9 paper liners.
2) Mix the graham crackers, sugar and melted butter until well blended. Divide evenly among the 9 papers. Press into the bottom. Bake for 4 minutes, remove from oven.
3) Whisk the egg yolks, lime juice and sweetened condensed milk until well blended. Divide among the 9 paper lined pan.
4) Bake for 12-15 minutes or until the mini tarts are set. (no wiggly centers)
5) Cool completely and refrigerate. Once chilled top with whipped cream and fresh zest. Serves 9.
Enjoy!
Angie
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