Are you ready for a burst of sunshine in a bite-sized treat? These delightful mini lime tarts recipe are the perfect balance of tangy and sweet, all nestled in a crisp graham cracker crust. Whether you’re looking for an easy dessert for a weeknight indulgence or a crowd-pleasing option for your next gathering, these little tarts are guaranteed to be a hit. Get ready to learn how to make these simple yet utterly delicious mini lime tarts that will brighten your day with every mouthful.
What ingredients do I need to make Mini Lime Tarts?
- Graham Crackers (or Granita Biscuits)
- Butter
- Limes
- Sweetened Condensed Milk
- Egg Yolks
- Whipped Cream (for garnishing)
Bright & Easy Mini Lime Tarts: Your Go-To Make-Ahead Dessert
These mini lime tarts recipe are truly a winner for so many reasons! Not only do they deliver a vibrant and refreshing citrus flavor thanks to the generous use of both fresh lime juice and fragrant lime zest, but they also boast a wonderfully simple ingredient list: buttery graham crackers form the perfect base for a creamy, tangy filling made with limes, sweetened condensed milk, and rich egg yolks. Best of all, these little gems are fantastic for entertaining or meal prepping as they can be made entirely ahead of time, allowing you to relax and enjoy your company (or your own sweet treat!) without any last-minute fuss. The bright zest adds an extra layer of aromatic complexity that elevates these simple tarts to a truly irresistible dessert.
Storage & Freezing Tips
These mini lime tarts are best enjoyed chilled, and they store beautifully in the refrigerator for up to 3-4 days in an airtight container. For longer storage, you can also freeze these tarts! Simply arrange the completely cooled tarts on a baking sheet and freeze them until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months. To serve, thaw them in the refrigerator overnight or for a few hours at room temperature. For the best texture, it’s recommended to add the whipped cream garnish just before serving after thawing. You can even enjoy them slightly frozen for a refreshing, ice cream-like treat!
Get to the good stuff! How do you make mini lime tarts?
Crafting the Graham Cracker Crust
Begin by preheating your oven to 350°F (180°C). Prepare your muffin pans by greasing two muffin pans. If you have silicone muffin pans, they are highly recommended for easier removal later. If you don’t have silicone muffin pans, use muffin liners inside the pans. Next, in a food processor or a mixing bowl, finely crush the graham crackers until you have a bowl of even crumbs. Melt the butter completely and then pour it over the graham cracker crumbs. Stir thoroughly until all the crumbs are evenly moistened, ensuring the crust will hold together.
Forming and Baking the Crust
Now, evenly distribute the buttery graham cracker mixture into each of the 18 prepared muffin tins, using approximately one heaping tablespoon per tin. To create a firm and even base, firmly press the crumbs down in each liner. The bottom of a cup or a large shot glass works wonderfully for this task. Once all the crusts are formed, bake them in the preheated oven for just 5 minutes, or until they are lightly golden brown. Remove the pans from the oven and set them aside to cool slightly while you prepare the lime filling. Remember to keep the oven at 350°F (180°C) for the next step.
Creating and Baking the Lime Filling
In a large mixing bowl, combine the fresh lime juice (you’ll need about 1 cup), sweetened condensed milk, egg yolks, and the fragrant lime zest (save a little for the garnish). Whisk all these ingredients together until the mixture is smooth and fully combined. Carefully and evenly pour the lime filling into each of the partially baked graham cracker crusts, filling them almost to the top but leaving a little room. Bake the filled tarts in the preheated oven for 12 to 15 minutes, or until the tops of the filling are just set and no longer appear liquid.
Cooling and Finishing Touches
Once baked, remove the mini lime tarts from the oven and allow them to cool completely in the muffin pans for about an hour. This cooling time is crucial, so don’t rush this step, as the tarts need to set properly to prevent them from falling apart. After they have fully cooled, gently remove the mini tarts from the muffin pans and transfer them to an airtight container. Refrigerate them for at least 2 to 3 hours, or until they are thoroughly chilled and completely set. Just before serving, garnish each delightful mini lime tart with a dollop of fresh whipped cream and a sprinkle of extra lime zest for a final touch of flavor and visual appeal. Looking to take these to the next level? Maybe try drizzling a bit of homemade caramel sauce. Enjoy!
If you’ve tried this delightful mini lime tarts recipe, please take a moment to rate it below and leave a comment to share your experience! Your feedback helps other bakers discover this easy and delicious treat.
Mini Lime Tarts: Easy & Delicious Recipe
These delightful mini lime tarts offer a burst of tangy-sweet flavor in a buttery graham cracker crust. Easy to make ahead, they're perfect for any occasion!
Ingredients
Mini Lime Tarts Recipe Card Instructions
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Prepare the Graham Cracker Crust
Preheat oven to 180°C (350°F). Line muffin tins with paper liners (if not using silicone trays) with enough to make around 18 tarts. Lightly grease the inside to ensure easy removal. Crush graham crackers finely and mix with melted butter until moistened. Evenly press the mixture into the bottom of each liner. Bake for 5 minutes and set aside.
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Make the Tangy Lime Filling
In a large bowl, whisk together lime juice, lime zest (save a little for the garnish), sweetened condensed milk, and egg yolks until smooth and well combined.
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Fill and Bake the Tartlets
Pour the lime filling evenly into the pre-baked graham cracker crusts, filling almost to the top. Bake for 12-15 minutes, or until the filling is just set.
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Cool and Chill
Remove from the oven and let the tarts cool completely in the muffin tins. Don't rush or they will fall apart when trying to remove them. Once cooled, transfer them to an airtight container and refrigerate for at least 2-3 hours until fully chilled and set.
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Serve and Garnish
Just before serving, top each mini lime tart with a small dollop of whipped cream and a sprinkle of lime zest. Enjoy the refreshing taste!
Nutrition Facts
Servings 18
Serving Size 1 tart
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Sodium 80mg4%
- Total Carbohydrate 25g9%
- Sugars 18g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Oh my! These look delicious! I’ll give them a try