There’s something about the aroma of key limes that just feels like summer—picnics, garden parties, and long afternoons that end with a slice (or in this case, a tartlet) of something sweet. This key lime tartlets recipe is one of my personal favorites. I love serving this dessert after a hearty Chicago steak dinner. Something about it just works!
This recipe takes the summery charm of a classic key lime pie and transforms it into dainty little tartlets that are just the right size for entertaining. They’re also featured in my pie cookbook, My Life in Pies, and for good reason. The zing of fresh key lime juice, the creamy filling, and that homemade, golden graham cracker crust… I won’t blame you if you enjoy more than one!
Where does key lime pie come from?
Well, the key lime comes from the Florida Keys. So you might not be surprised to hear that key lime pie was first made in Key West, Florida. The original key lime pie dates back to the late 1800s, but it really gained traction in the 1950s when it was dubbed Florida’s “most famous treat.” Sweetened condensed milk is a must for that creamy texture and long shelf life, which was essential in the pre-refrigeration days of the Florida Keys.
What’s the difference between limes and key limes?
Regular limes (also called Persian limes) are larger, darker green, more acidic, and even a tiny bit bitter. Key limes, on the other hand, are smaller, more yellowish in color, and have a sweeter flavor. They’re delicate, aromatic, and floral and really bring a special touch to summer dessert recipes.
What’s the difference between a key lime pie and a tart?
The difference is mostly about shape and size. A pie is large and served in slices, while a tart is small (think individual servings) and baked in a shallow pan. Tarts are easy to serve and look extra special on a dessert table!
What is the difference between a key lime tart and a key lime tartlet?
Not to make things too complicated—but tarts can actually come in various sizes. Common dimensions include 4-inch, 9-inch, and 10-inch tarts. When I think of a tart, I tend to think of the 4-inch version. A 4-inch tart can be served as an individual dessert, but it’s also just big enough to share. Those larger diameters are usually served in slices.
A tartlet, on the other hand, is really small! Tartlets are small enough to enjoy in one or two bites—and if you’re anything like me, you’ll probably grab a couple to round out your meal.
Do I have to use key limes? Why should I use key limes instead of regular limes?
Once again, it’s all about flavor. Key limes have a unique balance of tartness, sweetness, and aroma that’s less harsh than regular limes. It really will not be the same if you substitute regular limes. Key lime desserts have a devoted following for a reason! If you can’t find fresh key limes, don’t worry—I often use Nellie and Joe’s Famous Key Lime Juice, which is widely available and makes a great substitute.
Tips and Tricks on How to Make the Perfect Key Lime Tartlets
Pro tip: Give yourself time!
This easy key lime tart recipe is simple to make but it does require at least 2 hours of chilling time. That’s the “key” to a perfectly set filling and deliciously creamy texture. So make sure to plan ahead!
How to Store and Freeze Key Lime Tartlets
- Store: Cover and refrigerate tartlets for up to 3 days.
- Freeze: For longer storage, wrap each tartlet in plastic wrap and place it in an airtight container. Freeze for up to 2 months.
- Thaw: Let them thaw in the refrigerator overnight before serving.
Beautiful Garnishes Make Magical Finishing Touches for Your Key Lime Tartlets
I believe that presentation matters—especially when you’re entertaining! I love to top my homemade key lime tartlets with whipped cream, candied citrus zest, a sprig of fresh mint, and edible flowers when I have them. These garnishes give them a garden-party feel. And while they’re delicious either way, each little tartlet can be a mini masterpiece with just a little extra effort!
Did you like this recipe? Try some more yummy pies from my cookbook, My Life in Pies!
If you love pies as much as I do, be sure to check out my cookbook, My Life in Pies. You’ll find dozens and dozens of sweet and savory recipes that my family has enjoyed for many years. From fruit-forward favorites to elegant chocolate creations and savory dinners, there really is a pie for every occasion!
Easy Fresh Key Lime Tartlet Recipe
These adorable key lime tartlets are creamy, tangy, and perfectly portioned for entertaining. A must-try for citrus lovers, especially topped with whipped cream and edible flowers.
Ingredients
Instructions
- Spray the bottom and side of the miniature tartlet pans with nonstick cooking spray. Place the graham cracker crust mixture into the pans. Using your fingers, press the mixture on the bottom and side of each tartlet pan. Chill in the refrigerator or freezer for 30 minutes.
- Preheat the oven to 350° F.
- Remove the graham cracker-lined tartlet pans from the refrigerator or freezer. I like to place the pans on a baking sheet so they are easier to move in and out of the oven. Bake until the edges are set and the crust is lightly browned, about 5 minutes. Let them cool completely on a cooling rack.
- When the tartlet crusts are cooled, prepare the filling. In the bowl of a stand mixer, using the whip attachment, combine the lime zest, egg yolks, and sugar. Mix at high speed until the mixture lightens in color, approximately 5 minutes. Add the sweetened condensed milk and mix until well combined. Stir in the lime juice. Set the graham cracker crust-lined tartlet pans back on a baking sheet. This will make moving them into the oven easier. Pour the filling mixture evenly into the tartlet pans. Place in the oven and bake for 12 to 15 minutes or until the centers are firm.
- Remove the tartlets from the oven and let them cool on a rack to room temperature. When cool, place the tartlets in the refrigerator and chill for 2 hours before serving.
- When ready to serve, decorate the top of the tartlets with any or all of my suggested garnishes.
