Miniature Key Lime Tarts
Prep time
Cook time
Total time
The key lime pie that everyone loves shrunk down into a handheld, miniature form.
Serves: 60 mini tarts
  • 2½ cup finely ground graham cracker crumbs (about 2 sealed packages worth)
  • ¾ cup granulated sugar
  • ¾ cup unsalted butter, melted
  • 6 egg yolks
  • zest of 3 key limes
  • 2 cans sweetened condensed milk (28 ounces total)
  • juice of about 50 key limes (I know, I know - beware ye who juice 50 key limes)
  1. First, make your crust. Preheat your oven to 350 degrees F. Whisk together your graham cracker crumbs, sugar and butter with a wooden spoon in a large bowl until well combined. Press the crust into lined mini-muffin pans, about 1 teaspoon per key lime tart. I found a shot glass that was small enough to press the crumbs into the pan for me, which saved my thumb a lot of ache and pain. Bake the crust for 8-10 minutes, until golden. Remove from the oven and set aside.
  2. While the crust bakes, make your filling by adding your egg yolks to the bowl of your mixer and with your whisk, whisk on high speed until thick and pale yellow, about 5 solid minutes. Add in your lime zest, then add in your condensed milk, about ½ cup at a time, whisking on medium-high speed until all of the condensed milk has been added and the mixture is thick - be sure to whisk on medium-high for at least 5 minutes. Reduce the speed a bit and add in your key lime juice.
  3. Add about 1½ teaspoons of filling to each miniature tart, then bake for 8-10 minutes or so, until set. Repeat with your remaining crust and filling until you've used it all up. These will keep well in the fridge for up to 2 days or frozen for 2 weeks and thawed out in the fridge (which is what I did for a party).
Recipe by The Crepes of Wrath at