Friday, August 21, 2015

Personal Key Lime Tarts

1 sleeve graham crackers
4 tbsps. butter
whipped cream
3/4 cup freshly squeezed lime juice
8 oz. cream cheese
1 container cool whip
1 can sweetened condensed milk
zest of 1 lime
1 lime thinly sliced for topping
silicone cupcake molds

Yields: 16 Tarts

Step 1 - Let your cream cheese soften fr 15 minutes and the frozen cool whip thaw. Using your food processor pulse the butter in cubes and graham crackers until a crumbly mixture forms setting aside until you need it.
Step 2 - Use your hand mixer with the whisk attachment soften the cream cheese, then add in the condensed milk until combined evenly. Add in the lime juice and zest, then finally fold in the thawed cool whip until a light airy consistency is reached.
Step 3 - Fill each cupcake mold 3/4 with the key lime mixture, then top off with the graham cracker crumble pressing down to compact. Freeze for at least 1 day and up to 7 days.
Step 4 - When you are ready to serve individually pop out onto a plate, top with whipped cream and a slice of lime. Enjoy!

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