Key Lime Tarts
by Paula Deen
24 Key Lime Cooler cookies
8 ounces cream cheese, softened
1/2 cup sugar
2 tablespoons lime juice, preferably Key lime
1 teaspoon lime zest
Fresh sweetened whipped cream
Mint leaves or lime zest, for garnish
Preheat oven to 350 degrees F.
Fill 2 (12-muffin) mini muffin tins with paper cups. Place 1 Key Lime Cooler cookie in the bottom of each 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. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream. Pipe the whipped cream on top of the tarts. Garnish with tiny mint leaves or lime zest.
My Review: One word...YUMMY!! Easy to make and delicious. The only problem I came a cross was that I couldn't find the lime cooler cookies. But I did find mini Nilla Wafer cookies. They worked perfectly. I'm definitely making these for the BBQ. Oh and I didn't take the picture above that's from the Food Network's website as well.