Ingredients
Scale
For the Tart Shells:
You can use store-bought refrigerated pie crusts for convenience, or opt for a homemade shortcrust pastry if you prefer to bake from scratch.
- 1 package refrigerated pie crusts (makes about 12 tarts)
- Muffin tin or tart pans
- Butter or oil spray for greasing
For the Lime Filling:
This filling is a creamy mixture that comes together quickly, relying on the richness of egg yolks and the sweetness of condensed milk to balance the tart lime juice.
- 1/2 cup freshly squeezed lime juice (from about 4-5 limes)
- 1 tablespoon finely grated lime zest
- 1 cup sweetened condensed milk
- 2 large egg yolks
- 1/2 teaspoon pure vanilla extract
Optional Garnish:
To elevate presentation and flavor, consider these finishing touches.
- Whipped cream or whipped topping
- Thinly sliced lime rounds or zest strips for garnish
Preparation Notes:
- Use fresh limes for juicing and zesting to achieve the best flavor.
- Avoid using bottled lime juice, which can taste flat or overly acidic.
- If using homemade crust, chill the dough before rolling and cutting for easier handling.
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a muffin tin or tart pans to ensure easy removal of the tart shells after baking.
- Prepare the tart shells by unrolling the refrigerated pie crusts on a floured surface. Use a round cutter or drinking glass to cut circles approximately 3 to 4 inches in diameter.
- Press the dough circles gently into the prepared muffin tin wells or tart pans, pressing up the sides to form small shells. Prick the bottoms with a fork to prevent puffing.
- Blind bake the crusts for 8 to 10 minutes or until lightly golden. To blind bake, you can place small pieces of parchment paper over each shell and fill with pie weights or dried beans. Remove the weights and parchment halfway through baking for even browning. Let the crusts cool slightly.
- Make the lime filling by whisking together lime juice, zest, sweetened condensed milk, egg yolks, and vanilla extract in a mixing bowl. Stir until fully combined and smooth.
- Spoon the filling into the pre-baked tart shells, filling each one nearly to the top but not overflowing.
- Bake the filled tarts for 12 to 15 minutes, or until the filling is just set and slightly firm to the touch. It should not jiggle when moved gently.
- Cool the tarts in the tin for 15 minutes before removing them to a wire rack. Let them cool completely to room temperature.
- Chill the tarts in the refrigerator for at least 1 hour before serving to allow the filling to firm up and develop flavor.
- Add optional garnish such as a dollop of whipped cream and a small lime slice or zest curl on each tart just before serving for a finished look and extra flavor.
Notes
- Tart Shell Tips: If using homemade dough, keep it chilled until ready to use. Roll it evenly to ensure all tart shells bake uniformly. Overworked dough can become tough, so handle it as little as possible.
- Juicing Limes: Roll whole limes on the counter under your palm before slicing to make them easier to juice. A citrus reamer or handheld juicer can help extract the most juice.
- Zesting Safely: Use a microplane or fine grater to zest only the green outer layer of the lime, avoiding the bitter white pith underneath.
- Filling Caution: Do not overfill the tart shells, as the filling can overflow during baking. Aim to leave a small gap at the top.
- Baking Check: Watch the tarts closely during the final minutes of baking. The filling should look matte rather than glossy and feel set in the center.
- Storage Notes: Store leftover tarts in the refrigerator in an airtight container for up to 3 days. They are best served chilled.
- Prep Time: 20 minutes
- Cook Time: 15 minutes