Skip to Content
Menu

Mini Key Lime Tarts

  • Jump to Recipe
  • Save
By Brooke McLay
Updated May 6, 2021
  • Save
  • Share
  • Jump to Recipe
So summery, you'll need to make extras. These mini-bite desserts are must-makes.

Mini Key Lime Tarts

  • Prep Time 15 min
  • Total 35 min
  • Ingredients 4
  • Servings 12
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Instructions

  • Step 
    1
    Heat oven to 400°F. Lightly spray 12 mini muffin cups with cooking spray.
  • Step 
    2
    Onto sheet of cooking parchment paper, unroll pie crust. Using 2-inch round cutter, cut pie crust into about 12 rounds. Press each crust round into mini muffin cup.
  • Step 
    3
    Spoon 2 teaspoons lime curd into each pie crust cup.
  • Step 
    4
    In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gradually add sugar, beating until a soft meringue forms. Spoon meringue into medium-size food-storage plastic bag; seal bag. Cut tiny bottom corner from bag. Squeeze bag to pipe meringue over top of lime curd in each cup.
  • Step 
    5
    Bake 12 to 15 minutes or until crust cups and meringues are light golden brown. Transfer tarts from muffin cups to cooling rack. Cool about 5 minutes before serving.

Nutrition

No nutrition information available for this recipe

Tips from the

Pillsbury Kitchens

© 2024 ®/TM General Mills All Rights Reserved