We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    598
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Mini Key Lime Tarts

(0)
  0 reviews
  • 15 min prep time
  • 35 min total time
  • 4 ingredients
  • 12 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    598
  • Email
    0
  • Print
    0

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

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

  • 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.
  • 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
87.9
% Daily Value
Total Fat
4.1g
6%
Saturated Fat
1.7g
8%
Cholesterol
3.3mg
1%
Sodium
91.8mg
4%
Total Carbohydrate
13.8g
5%
Dietary Fiber
0.7g
3%
Sugars
3.6g
Protein
0.5g
% Daily Value*:
Vitamin C
12.30%
12%
Calcium
0.90%
1%
Iron
0.90%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved