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Mini Key Lime Tarts

Mini Key Lime Tarts
  • Prep 15 min
  • Total 35 min
  • Ingredients 4
  • Servings 12
So summery, you'll need to make extras. These mini-bite desserts are must-makes.
By Brooke McLay
Updated May 6, 2021

Ingredients

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 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

  • 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.

  • 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!

No nutrition information available for this recipe
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