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My son and his girl friend declared these tarts amazing and I have to agree. The recipe comes from my sweet, amazingly talented friend, Tiffany, Food Finery. Tiffany is known as a key lime pie connoisseur and she modeled this recipe after her favorite key lime tarts at Cafe Normandie.
Key lime pie is usually made with sweetened condensed milk and baked. Tiffany’s easy, no-bake recipe starts with making key lime curd on the stove and after chilling, folding in sweetened whipped cream. I took the easy route and bought some mini graham cracker crusts and filled them with the luscious filling.
I did have some trouble with the lime curd. Bits of egg white cooked instead of incorporating into the curd and left the delicious curd looking a bit lumpy, so I decided to just strain the curd. I was left with 1 ¼ cups of gorgeous key lime curd. My husband spotted it while it was chilling in the fridge and was disappointed that I was using it all in the tarts. Next time I’ll have to make a double batch so that he’ll be able to enjoy it on some toast for a quick, delicious treat.
Since I didn’t have 2 cups of curd, I also cut the amount of whipping cream I used for the filling. Even with the reduced amounts, I still had enough to fill 12 mini graham cracker crusts. I topped them with a little whipped cream, lime wedges and some green sprinkles. Adding green sprinkles wasn’t my best idea. They looked pretty at first, but then the sprinkles dissolved into the whipped cream and filling, so they looked more spotted than sprinkled.
Visit Food Finery for the original recipe, as well as all of Tiffany’s delicious recipes. I’m so glad she shared this one.
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Whipped Key Lime Curd Tarts
Ingredients
Lime Curd
- ½ Cup sugar
- 2 whole eggs
- 2 egg yolks
- the juice from 10 key limes about ⅓ cup
- the zest from 4 key limes
- 6 Tablespoons butter
Pie Filling
- 1 ¼ cups key lime curd
- 1 ¼ cups whipping cream
- 1 teaspoon vanilla
- 2 Tablespoons sugar
Instructions
- Lime Curd
- Place the sugar, whole eggs, egg yolks, juice and zest in a medium pan and whisk to combine.
- Heat and continue to constantly whisk until the mixture turns pale and thickens to a soft jam-like consistency (about 5 minutes).
- Remove from heat and whisk in the butter. Cool completely before refrigerating. Store in jars or an airtight container for up to one month.
- Pie Filling
- Whip the cream until it thickens (about 5 minutes) then add the vanilla and sugar. Continue beating until soft peaks form.
- Fold the lime curd in with a rubber spatula and fill desired shells/crusts.
- Chill 2 hours then top with additional whipped cream if desired. Allow to come to room temperature for 10 minutes before serving.
Judy
Thanks for that link Barbara. I love key lime anything and these look fantastic.
Jerri
What a yummy looking tart!
Kathleen
These sound amazing. A great tweak on a classic! They’re adorable too!
Katrina
Love the idea of the whipped curd! Yum and love minis.
Tiffany- food finery
Thanks for this sweet post Barbara! I am thrilled you enjoyed them 🙂 they are such tasty treats!!! Love you!
Claire @ Claire K Creations
Yum! I think I might just make the lime curd it sounds delicious. I’m making a coconut bread tomorrow and lime curd would perfect the toasted slices.
Suzanne Collier
Oooooo, this is something I can really sink my teeth into!!! 😀
April
These look perfect!
Bonnie
My all-time favorite dessert. They look lovely. I hope you saved one for me. I’ll be right over.
Maris (In Good Taste)
These look so adorable and I bet they are simply delicious!
Lora
These are some gorgeous little pies. This is a must try.
Katie
Love this idea! I will make very soon. Maybe some fresh lime zest sprinkled on top would be better than the sprinkles.
Barbara | Creative Culinary
You say key lime and I start salivating…I just love that combination of puckery tart combined with sweet. They are nothing less than adorable Barbara!
Nisrine M..
Quite a delicacy, Barbara. Perfect summer dessert!
Shumaila
I love key lime, lime, lemon everything citrus and these key lime curd tarts look great. I too have had misfortunes with curd but straining has always helped with getting better results!
sheila @ Elements
Your tarts are darling!!! I’ve never made any kind of curd before but I’m itching to do so. I’d definitely have to make a double batch so I could make tarts with them and keep some curd for spreading on my breakfast bread. 🙂
Gabriella
Sono deliziose e sicuramente buone, bravissima come sempre!!!
Sanjeeta kk
Oh..how delicate and cute those tarts look! Your experiments make me scary to try out my lime curd..but it surely is tempting.
Rosa
OMG, I’m a big fan of curd, limes and tarts! That is a haevenly dessert. So pretty too.
Cheers,
Rosa
Erin
Mini pies are adorable, and these look especially delicious.