These Key Lime Tartlets are easy to prepare and so refreshing. Pair with some iced-tea for a great summer dessert.
Well, mathematicians are calling it Pi day. You know that number, represented by the cute symbol, that never ends, that they wanted you to memorize in school and then use in math problems. That number that most of us have never used since our days in math class. 3.141592653 blah, blah, blah.
For foodies, Pi Day is just a great reason to make and eat Pie. Pie Day. It works for me.
I made this Key Lime Pound Cake last week. It was delicious. Almost like eating a Key Lime Pie but in cake form. But what to do with the rest of the Key Lime Juice? Duh, make pie of course. You know I’m not a fan of full size pies. I like individual servings of my treats. Part portion control (I’d just slice a full size pie into five slices and be done with it) and it’s just easier to serve, eat, and give away the leftovers.
Key Lime Tartlets are so fast and easy to make, just whip your ingredients together, pour into tart crusts, bake, refrigerate, then a dollop of whip cream and tada! Grab your fork and dig in. People will think you are a genius.
- 1/2 cup key lime juice
- 1 can sweetened condensed milk (14 ounces)
- 3 large egg yolks
- 8 mini graham cracker crusts
- Preheat oven to 350 degrees. Whisk together egg yolks, lime juice and milk till smooth and creamy. Pour into crusts set on a baking tray. Bake for 15 minutes.. Remove from oven and let rest for 20 minutes before transferring to refrigerator to completely set, about 2 hours. Just before serving top with freshly whipped cream.
Looking for other Pie ideas for Pi day? Try these pies on for size.