Key Lime Tarts recipe – the best key lime pie baked in puff pastry shells. Super easy to make and tastes delicious! Puff pastry shells, sweetened condensed milk, key lime juice, lime zest, vanilla, and egg yolks. Top the tarts with some fresh whipped cream! Reminds me of the key lime pie we ate in the Florida Keys! Great for parties, cookouts, potlucks, and an easy weeknight dessert.
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Pin This RecipeKey Lime Puff Pastry Tarts
These Key Lime Tarts are a favorite at our house. This tart recipe is a little different from most. Instead of using graham crackers for the crust, I use puff pastry shells. It makes the pie look so fancy! No worries – this recipe is super easy to make and it tastes great! Bursting with citrus flavor! This has quickly become our go-to key lime pie recipe!
How to Make Key Lime Tarts
These tarts are super easy to make with only a few simple ingredients. Bake a package of puff pastry shells in the oven. Cool for 10 minutes on a wire rack. In a medium bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, vanilla, and lime zest until smooth. Pour mixture into the baked pastry shells and bake. Cool the tarts and refrigerate for an hour. Top the tarts with fresh whipped cream and enjoy.
Helpful Tips & Frequently Asked Questions
- I found the puff pastry shells in the freezer section next to the regular puff pastry.
- You can use bottled key lime juice or fresh lime juice.
- If you can’t find key limes, you can substitute regular limes (Persian limes).
- Can mix the filling by hand or with an electric mixer on low speed.
- These tarts are equally delicious with lemon juice.
- Store tarts in the refrigerator for up to 2 days.
What to Serve with Key Lime Pies
Key lime pie is one of our favorite desserts and this is one of our favorite recipes for it! These mini tarts are perfect for dinner parties, cookouts, potlucks, and an easy weeknight dessert. I always have the stuff on hand to whip these up at a moments notice!
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Key Lime Tarts
Ingredients:
- 1 (10-oz) package Puff Pastry Shells
- 1 (14-oz) can sweetened condensed milk
- 2 large egg yolks
- 1 tsp vanilla extract
- ⅓ cup key lime juice
- 2 limes, zested
Instructions:
- Preheat oven to 425ºF.
- Break pastry shells apart at perforations. Place on a baking sheet with tops up.
- Bake for 18 to 20 minutes, until golden brown.
- Allow shells to cool on a wire rack for 5 minutes. Remove tops and inner pastry.
- Reduce oven temperature to 350ºF.
- In a medium bowl, mix together sweetened condensed milk, egg yolks, vanilla, key lime juice, and lime zest.
- Divide the key lime custard between the baked shells.
- Bake for 15 minutes. Let the tarts cool on the baking sheet for 15 minutes.
- Store tarts in the refrigerator before serving.
Notes:
- I found the puff pastry shells in the freezer section next to the regular puff pastry.
- You can use bottled key lime juice or fresh lime juice.
- If you can’t find key limes, you can substitute regular limes (Persian limes).
- Can mix the filling by hand or with an electric mixer on low speed.
- These tarts are equally delicious with lemon juice.
- Store tarts in the refrigerator for up to 2 days.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
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