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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.
Lauren from Lauren's Latest
I saw this on Tiffany’s site and I have it bookmarked. I guess I’m supposed to make this soon! Bet these didn’t last long at your house, Barbara!
Miriam Barton
There is absolutely no doubt in my mind that these are amazing! Miriam@Meatless Meals For Meat Eaters
Treat and Trick
These are tempting and yummy! Great idea to use graham cracker crust instead of making your own……
Rice Kernel
I could sure use one now =) The individual tarts are lovely.
Catalina
These look so good 🙂 Personally, I think the dissolved sprinkles looks pretty good and add the perfect final touch 🙂
Maria
We love lime desserts! Looks wonderful!
Sue
I LOVE your photo with all the tarts~so pretty! The curd sounds like a lime curd mousse:) YUM!
gloria
I love these little tarts look amazing! gloria
Nicole@HeatOvenTo350
Just gorgeous! I love no bake recipes for the summer, and I’ve never made lime curd before. It sounds delicious.
Rocky Mountain Woman
As a former Floridian, Key Lime is one of my all time favorites.
I make mine with condensed milk. This looks like it would be fresher tasting and less “canned” tasting!
I’ll give it a whirl! Thanks for the link…
xxoo,
RMW
jessica
Absolutely gorgeous and sweet and tarty and I love it! you are making me crave it though right now and i already have a dessert in the fridge! love your method. My grandmother taught me hers a long time ago and i need to switch it up here and again. Trying your next time. Your pics are perfect!
Angie's Recipes
Tangy, sweet, creamy….wow…those tarts sound fabulous!
Kristen
i think your son and his girlfriend sound like smart kids with great taste! These look so refreshing!
manish2010
I just love sweets and i always admire your recipes,thank you Barbara once again for your this sweet,tempting and delicious “Whipped Key lime curd tarts” recipe.i am gonna make it right now in my kitchen.Today one sweet tooth got his another target to hit,and this is going to be happened just with the help of you Barbara.Thank you once again.
jess white
lime is so lovely in this season, so refreshing…even if it is served with whipped cream!
Amy
These sound refreshing and delicious. I almost made Meyer Lemon curd tart today but got busy and haven’t make it yet. Guess I’ll try these key lime ones first! 🙂 Thanks for sharing.
Amy
http://utry.it
sameena
wow..gorgeous and cute lil tarts…:)
bake in paris
Very practical preparation but yet the result is wonderful! Key lime tart is a great choice for baking in Thailand since lemons are very rare in the market…
Thanks for sharing 🙂
Nell
oo yum! I am impressed with your determination to juice all the limes. When thinking of juices all the limes, I don’t blame you for keeping it simple on the crusts!
Christine
Mini pies are adorable! Love it! Yum!