A recent client inquired about mini key lime tarts.  Last Christmas my brother-in-law requested individual tarts with assorted fruit fillings for dessert.  At the time, we laughed at him, but now he’ll probably get his wish.  It seems the universe wants me to learn how to create mini desserts.  Still high off my mastery of molten chocolate cakes prepared in advance, refrigerated, then rewarmed but still molten; I set out to research individual tarts.  I’ve discovered the best pan is the Chicago Metallic 4 Fluted tartlet pan.  You might be able to remove a pastry crust tart from a silicone pan easily, but I think a graham cracker crust requires a removable bottom tart pan in order to preserve your fluting.

Key Lime Tartlet Recipe makes 24 4inch tartlets

2 box graham crackers

12 tbsp sugar

20 tbsp melted butter

7 egg yolks

2 tsp key lime zest

2 cans sweetened condensed milk (14 0z each)

1 c. key lime juice (takes 25-30 key limes if using fresh)

In a food processor, use the steel blade to process graham crackers into crumbs.  Pour 5 c. of crumbs into a large bowl, and mix with sugar.  Pour in melted butter then stir to combine.  Divide the mixture amongst 24 tartlet molds with removable bottoms.  Press crumb mixture to the edges, then bake in a 350 degree oven for 6 minutes.

Combine egg yolks and zest in a large bowl.  Stir in sweetened condensed milk, then incorporate key lime juice.  Stir then fill each tartlet cup almost to the top of crust.  Bake in a 350 oven for 20 minutes, then check to see if center is firm.  Let cool in tartlet pan then push up from bottom to serve.