key lime tarts

Prep Time: 15 minutes | Cook time: 17 minutes | Yields 12

Ingredients

9 whole graham crackers

¼ cup unsalted butter, melted

3 eggs at room temperature

14 ounces fat-free sweetened condensed milk

1 teaspoon vanilla

⅓ cup heavy whipping cream, whipped

¾ cup freshly squeezed key lime juice plus grated zest from all limes (roughly 16–20 key limes)

Instructions

Preheat the oven to 325° F. Line 12 muffin cups with paper liners spray each paper liner with nonstick spray coating.

Crush graham crackers into fine crumbs and mix them together with melted butter. Add approximately 1 tablespoon of crumb mixture to each paper liner and tamp down firmly with a spoon. Whisk together eggs, milk, lime juice, lime zest and vanilla until well blended. Pour a scant

¼ cup lime mixture into each cup. Bake 16–19 minutes or until firm; do not over-bake. Allow hot tarts to set in the pan for about 10 minutes. Carefully lift each tart from the pan and place it on a tray. Cool completely, then refrigerate for several hours or overnight. Dollop with 1 tablespoon whipped cream.