Charming Key Lime Tartlets

CHARMING KEY LIME TARTLETS
CRUST:
10 graham crackers
3 T. sugar
¼ t. kosher salt
6 T. butter, melted
FILLING:
2 egg yolks
Zest from one lime
¾ c. condensed milk
1/3 c. key lime juice (fresh or bottled)
TOPPING:
1 c. very cold heavy cream
¼ c. powdered sugar
½ t. vanilla
Zest from 1 lime

1. Preheat oven 350. Lightly spray 12 c. of nonstick mini muffin pan with PAM.
2. CRUST: Place graham crackers in food processor and pulse until finely ground.
3. Add sugar and salt and pulse to combine.
4. With motor running, drizzle butter and process until mixture resembles damp sand.
5. Divide mixture evenly among 12 c. of muffin tin (about 1 ½ T. for each cup).
6. Press the crumbs evenly into the bottom and up the sides.
7. Bake until browned, about 10 minutes. Set aside while you prepare filling. If any of crusts falls you can push back into shape while hot.
8. FILLING: Beat together yolks and zest in bowl with mixer at high speed until thickened slightly, about 1 minute.
9. Add condensed milk and lime juice and beat until combined.
10. Divide the mixture evenly among the tartlets, filling just below top of each crust.
11. Bake until filling is just set, about 5-6 minutes. Place on wire rack to cool about 30 minutes.
12. Remove from pan and refrigerate until cold.
13. TOPPING: Before serving, beat cream, powdered sugar and vanilla in bowl with mixer until soft peaks form.
14. Dollop the whipped cream on top of tartlets and sprinkle with zest.