Key Lime Tarts

Finally a non-chocolate dessert!

I tried these out for Amy and Owen's housewarming party. Luckily I made them the night before and found out that as the recipe originally stated, paper liners weren't the best to use since it was impossible to even peel them. So I re-made them with aluminum and it turned out better. They were still disappointing looking though. The centers sort of sunk in and they were weird looking around the edges. I tried to fancy them up with sugared Key lime slices on top.

Notes from my experience:
*I never saw any "Key lime cooler cookies" so I just used another type of key lime cookie I found in the store. Since they were round I broke them up, mixed with a two tablespoons of melted butter and pressed them down into the bottom of the liners.


It was a good summer dessert. I'm sure I'll make them again with more tweaking to the recipe.

Key Lime Tarts


24 Key Lime Cooler cookies
8 ounces cream cheese, softened
1 egg
1/2 cup sugar
2 tablespoons lime juice, preferably Key lime
1 teaspoon lime zest

Preheat oven to 350 degrees F.

Fill 1 muffin tin with aluminum foil baking cups and spray cups with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down.
Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. Garnish with tiny mint leaves or lime zest.