Key Lime Tartlets

/ Wednesday, April 1, 2009

This morning I was looking through my photos and realized that I forget to tell you about Nanny's Key Lime Tartlets down in Tarpon Springs. The night before I left Florida Nanny created Margaritaville right in her living room. She whipped up a pitcher of frozen mango margaritas and presented us with a tray of Key Lime Tartlets she had chilling in the fridge.

Nanny is the Queen of frozen phyllo shells. Some of you may remember her pepper jelly tarts from the Oscars. These sweets use the same phyllo base but have a cool creamy filling bursting with key lime flavor. This dessert could not be easier to make. The trick is pre-baking the cups so they're nice & crispy, the perfect contrast to the smooth filling. Keep the ingredients on hand for an impromptu dessert! You can find key lime juice in almost any food store. NO regular lime juice is not a good substitution. The recipes for these tarts came from a recipe book Nanny received with the phyllo shells. There are a few various online. My advice: stay away from the frozen whipped topping's not real food. It's gross!

Key Lime Tartlets are a refreshing way to usher in spring. Give 'em a try. Enjoy!

Key Lime Mini-Tartlets

1 cn (14oz) sweetened condensed milk

1/2 c key lime juice (I've used lemon or regular lime as well.)
1 package (8oz) cream cheese, softened

zest of one lime
4 packages frozen mini fillo dough shells
Raspberries, if desired

1. In a large bowl beat cream cheese with an electric mixer until smooth. Beat in milk, lime juice and lime zest on medium speed.

2. Spoon heaping teaspoonful lime mixture into each fillo shell. Cover and refrigerate tarts at least 1 hour or until set but not longer than 24 hours.

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