Mini Key Lime Pie Tartlets

Key Lime Pie Tartlets on a white cake stand.

These bite-size key lime tartlets are cool, creamy, citrusy, and simple to prepare ahead of time. Serve them as a refreshing party dessert when you need something easy to arrange, easy to eat, and pretty enough for entertaining.

Course Dessert

Cuisine American

Keyword key lime pie, phyllo cups, tart, tartlet

Prep Time 20

Cook Time 6

Total Time 26

Servings

Calories 31kcal

Ingredients

2 packages frozen mini phyllo shells about 30 shells
4 ounces cream cheese softened
1/3 cup sweetened condensed milk
2 tablespoons fresh key lime juice or regular lime juice
1 teaspoon lime zest plus more for garnish
1/2 teaspoon vanilla extract
1/2 cup whipped topping or freshly whipped cream
Additional whipped cream for topping
Lime zest or small lime wedges for garnish

Instructions

Preheat your oven to 350°F. Arrange the mini phyllo shells on a baking sheet and bake for five to six minutes or until just golden brown. Set aside and allow them to cool completely.
While the shells cool, add the softened cream cheese to a medium bowl and beat with an electric mixer until smooth and creamy.
Add the sweetened condensed milk, lime juice, lime zest, and vanilla extract. Beat until the mixture is smooth and fully combined, scraping down the sides of the bowl as needed.
Gently fold in the whipped topping or whipped cream until the filling is light and creamy.
Spoon or pipe the key lime filling evenly into the cooled phyllo shells.
Refrigerate the filled cups for at least 30 minutes, or until the filling is chilled and set.
Just before serving, top each cup with a small dollop of whipped cream. Garnish with lime zest or a tiny lime wedge, if desired.

Nutrition