Key Lime mini tarts with coconut and almonds or macadamia nuts. Topped with whipped cream or meringue. Tastes just like key lime pie.
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 45 minutesminutes
Servings: 24tassies
Ingredients
1/2cupbutter
1/3cupcream cheese
1cupflour
1/3cupalmonds nutsfinely chopped
2egg yolks
2/3cupsweetened condensed milk
1/2teaspoonfinely shredded lime peel
1/4cuplime juice
green food colouring(optional)
1cupwhipped cream
1/4cuptoasted coconut
Instructions
In a medium bowl, combine the butter and cream cheese. Beat with an electric mixer on medium speed until smooth. Dump in the flour and continue to beat until fairly creamy. Mix in the chopped nuts. Cover and chill dough for 90 minutes.
Shape dough into 24 balls and place each ball into 24 ungreased 1-3/4-inch mini muffin cups. Use your thumb to press into the ball to make a deep pocket. Work some of the dough up the sides of the mini muffin cup so that it looks like an unfilled mini tart.
Bake in a 350F oven for 20-25 minutes. Remove from the oven and let cool.
Make the lime filling by whisking the egg yolks with the condensed milk until they are nice and smooth. Stir in the lime peel, lime juice and optional food colouring.
Spoon about 1 tablespoon of filling into each baked tassie shell.
Bake again at 350F for 10 more minutes. Remove from the oven and let the tassies cool completely.
Before serving, spoon a dollop of whipped cream and sprinkle on some toasted coconut.