Key Lime Tarts
by Paula Deen
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
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.
6 comments:
Those tarts are so cute and are sure to be a hit, most definitely.
I'd be freaked out at the thought of a WEDDING cake, too! But you can do it. Check eBay for sugar decorations. Polka dots, maybe?
The tarts look great! I imagine the nilla wafers are a good substitute.
USA Weekend - last weekend had a recipe for Lemon Cooler Cookies. I bet you could substitute lime the the called-for lemon zest.
1 c. bleached AP flour
1/4 c. XXX sugar
1 tsp. finely grated lemon zest
8 TB. salted butter, softened
1/4 tsp. vanilla extract
Lower middle rack of oven - 350
Generous tsp. on Silpat or parchment-lined sheet. Bake about 15 min. until bottoms are golden brown. Shake in additional XXX sugar to coat. Airtight tin for up to 1 week.
Hey Heidi, I don't know if I've seen the key lime cooler cookies up north here, but you will definitely find them in Key West and usually elsewhere in Florida - so next time you are down, you know where to look! haha
Hi! Quick question... do you have to use the paper cups? Could you just use non-stick spray and put the wafer and filling directly into the pan and then just pop them out when they're done? Also, are these best served chilled or at room temp? I'm so used to key lime desserts being cold with a smooth creamy consistency, are these that way?
(BTW just found your blog and i love it!!)
Hi Kelly! Yes I would use the paper cups. It makes it easier to get them out. Also, I would serve them on the cold side. If the sit out to long they start to get soft. Enjoy!
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