Mini Key Lime Tarts
Despite the snow here in Cincinnati, it is technically spring. So, I’ve been baking accordingly. I also have had the itch to start baking springtime desserts. (AKA anything that involves fruit, flowers, and exuberant colors) Now, don’t get me wrong, I really enjoy fall and pumpkin spice everything. However, I find these desserts to be lighter and more refreshing. This week I tried a new recipe, and I can wholeheartedly say it has made it to the top of my list for favorite summertime delights.
The must-haves:
- Food processor or mixer
- Mini tart pans with removable bottoms
- Baking sheet pan
- Prep: 20 minutes
- Bake: 10 minutes
- Cook: 5 minutes
- Chill: At least 1 hour
Tart Dough
Ingredients
- 1 cup of all-purpose flour
- 6 Tbsp. cold unsalted butter but into 1-inch cubes
- 2 Tbsp. granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 1 Tbsp. ice water
Filling
Ingredients
- 1 cup sugar
- 1 Tbsp. cornstarch
- 1 cup heavy whipping cream
- 1 1/2 tsp lime zest (or lemon zest if you want to make a lemon tart)
- 1/3 cup lime juice (lemon juice if you’re going to make a lemon tart)
- 3 Tbsp. unsalted butter (room temp.)
- 3/4 cup sour cream
Homemade Whipped Cream
Ingredients
- 1 cup heavy whipping cream
- 1/2 tsp vanilla
- 1/4 cup granulated sugar
For Tart Dough: Preheat oven to 375 for the tart crust. Combine flour, butter, sugar, and salt in a food processor or a small bowl. Process or mix until the mixture starts to form small balls. Once small balls are formed, add the egg yolk and ice water. Continue processing or tossing with a fork until a ball of dough forms. Divide into eight portions. Press dough into the bottom and sides of mini tart pans, trim any extra dough off tops of pans. Bake for 10-12 minutes or until the tarts are golden. After baking, let sit for a couple minutes before moving to a cooling rack.
For Filling: In a medium saucepan, combine sugar and cornstarch. Whisk in heavy whipping cream, lime juice, and lime zest. Cook and stir over medium heat until the mixture comes to a gentle boil. Stir for 2 minutes once boiling starts and the mixture starts to thicken. Remove from heat and stir in butter and sour cream. Spoon fill each tart and chill for at least one hour.
For Homemade Whipped Cream: Beat heavy whipping cream in a mixer until soft peaks begin to form. Gradually add sugar about a tablespoon at a time until it is completely mixed in, then add vanilla extract.
To Serve: Top tartlets by piping or dropping a spoonful of homemade whipped cream, then sprinkle with a tiny amount of lime zest. Enjoy!
