Key Lime Mini Tarts

These are awesome little snacks for parties or dinner any time of the year courtesy of an old Betty Crocker cookbook. They’re a great way to fulfill that key lime pie craving without all of the sugar, egg yolks, and guilt. They’re really, really easy to make too, but the key is some pretty garnish to make them look like you spent more time baking. The filling is also really versatile and can be a great cake icing (add some coconut) or use it for a unique icebox cake filling.

1 can sweetened condensed mil (14 oz)
1/2 cup Key Lime Juice (regular limes are fine too, but use key limes if at all possible))
3 drops green food color
1 container frozen whipped topping
4 packages frozen mini fillo dough shells (I substitute puff pastry shells because they hold up better after being in the refrigerator)
Fresh berries for garnish

– In a large bowl, beat together the milk, lime juice and food color with an electric mixer on medium speed until thickened and smooth.
– Spoon heaping teaspoonfuls of the mixture into the shells and refrigerate for at least an hour.
– Garnish with pieces of lime and berries

Linda’s Notes:
– I highly recommend not leaving out the food color. If not, people will think that you are just serving them scoops of Cool Whip in a pastry shell.
– The original recipe suggested raspberries for the garnish, which ended up bleeding red juice all over my nice green filling. I suggest blueberries or strawberry pieces.
– I use a cookie dough scoop to get the right amount of filling and use the end of a spoon to get the filling into the shell. This saves a little bit of time with the teaspoon.