Mini tartas de lima

Ingredientes

• 1 1/3 cups graham cracker crumbs
• 1/8 teaspoon nutmeg
• 1/2 cup unsalted butter (melted)
• 5 tablespoons granulated sugar
• 4 ounces cream cheese (softened)
• 5 medium egg yolks
• 14 ounces sweetened condensed milk
• Pinch of salt
• 1/2 cup key lime juice
• 1/2 teaspoon vanilla extract
• Whipped cream for garnish
• Fresh lime zest for garnish

Preparación

1. 1

   Preheat oven: Preheat the oven to 350°F. Line a 24-count muffin pan with 16 liners (if using a 12-count pan, you can work in batches)

2. 2

   Mix crust: Mix the graham cracker crumbs, nutmeg, melted butter, and granulated sugar together until combined, adding more butter if needed. It should be the consistency of wet sand.

3. 3

   Bake crusts: Press about 1 tablespoon of the crust mixture into each liner and pack it down. Pre-bake the crusts for 4-6 minutes, then remove from the oven.

4. 4

   Whisk filling: Beat the cream cheese until smooth. Gradually add egg yolks, then the sweetened condensed milk, salt, vanilla extract, and key lime juice. Mix until smooth and combined.

5. 5

   Bake pies: Disperse the filling evenly into each crust. Bake for 15 minutes or until the edges are set, but the centers slightly jiggle.

6. 6

   Chill: Let the mini pies cool to room temperature, then refrigerate for at least 2 hours.

7. 7

   Garnish: When serving, decorate each mini pie with whipped cream and fresh lime zest on top.