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Mini Key Lime Tarts

  • Prep 15 min
  • Total 35 min
  • Ingredients 4
  • Servings 12
  • Pinterest
    63
  • Save
    408
  • Print
    120
  • Facebook
    11
  • Email
    2

So summery, you'll need to make extras. These mini-bite desserts are must-makes. MORE+ LESS-

Brooke McLay
March 1, 2012

Ingredients

1
Pillsbury™ refrigerated pie crust (from a box)
1/2
cup Key lime or lime curd (from 10- to 11.5-oz jar) or Key lime pie filling (from 22-oz can)
2
egg whites
3
tablespoons sugar

Steps

Hide Images
  • 1
    Heat oven to 400°F. Lightly spray 12 mini muffin cups with cooking spray.
  • 2
    Onto sheet of cooking parchment paper, unroll pie crust. Using 2-inch round cutter, cut pie crust into about 12 rounds. Press each crust round into mini muffin cup.
  • 3
    Spoon 2 teaspoons lime curd into each pie crust cup.
  • 4
    In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gradually add sugar, beating until a soft meringue forms. Spoon meringue into medium-size food-storage plastic bag; seal bag. Cut tiny bottom corner from bag. Squeeze bag to pipe meringue over top of lime curd in each cup.
  • 5
    Bake 12 to 15 minutes or until crust cups and meringues are light golden brown. Transfer tarts from muffin cups to cooling rack. Cool about 5 minutes before serving.

Expert Tips

Lemon pie filling tastes great in this recipe, too!

If you're not a fan of meringue, omit that portion of the recipe. Serve the pie tarts with a spoonful of fresh whipped cream!

Nutrition Information

No nutrition information available for this recipe

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