Key Lime Tarts

If you like key lime pie, you'll love these tarts, made in individual puff pastry shells. They make serving dessert a breeze!
  • prep: 35 minutes
  • bake: 15 minutes
  • cool: 15 minutes
  • total: 35 minutes
  • Serves: 6

Recipe

Ingredients

  • 2 egg
  • 1 tablespoon water
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 2 lime
  • 1 1/4 cup (one 14-ounce can) sweetened condensed milk
  • 1 egg yolk
  • 1/3 cup Key lime juice
  • 6 tablespoons thawed frozen whipped topping

Directions

  1. Heat the oven to 350°F.  Beat 1 egg and the water in a small bowl with a fork.  Brush the pastry shells with the egg mixture.

  2. Grate the zest from 1 lime.

  3. Beat the condensed milk, remaining egg, egg yolk, Key lime juice and lime zest in a medium bowl.  Pour the mixture into the pastry shells.

  4. Bake for 15 minutes or until the filling is set.  Let the tarts cool on the baking sheet for 15 minutes.  Cut 6 thin slices from the remaining lime.  Top each tart with 1 tablespoon whipped topping and 1 lime slice.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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