Mini tartas de lima

Ingredientes

• 1 1/2 cups graham cracker crumbs ((180 grams))
• 1/3 cup granulated sugar ((70 grams))
• 6 tablespoons unsalted butter (melted (85 grams))
• 1 cup key lime juice ((240 ml))
• 2 (14-ounce) cans sweetened condensed milk ((not evaporated milk!))
• 4 large egg yolks (at room temperature)
• Homemade whipped cream (optional)

Preparación

1. 1

   To make the graham cracker crust: Preheat the oven to 350°F (180°C). Line two 12-count muffin pans with 18 liners and set aside.

2. 2

   Add the graham cracker crumbs and sugar to a mixing bowl and mix until well combined. Stir in the melted butter until all of the crumbs are moistened.

3. 3

   Evenly distribute the mixture between all 18 liners, about 1 heaping tablespoon per liner. Firmly press the graham cracker crusts down into one even layer, I like to use the bottom of a ¼ cup measuring cup for this step.

4. 4

   Bake for 5 minutes or until lightly browned. Remove from the oven and set aside while you make the filling.

5. 5

   Keep the oven temperature at 350°F (180°C).

6. 6

   To make the key lime pie filling: Combine the key lime juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.

7. 7

   Evenly distribute the filling between all 18 liners in the muffin pans, filling each one almost to the top (there should still be a little room).

8. 8

   Bake for 12 to 15 minutes or until the tops of the pies are just set.

9. 9

   Remove from the oven and transfer to a wire rack. Allow to cool completely in the pans, about 1 hour. Once cooled, remove the mini pies, place them in an airtight container, and refrigerate for at least 2 to 3 hours or until set.

10. 10

    Top with whipped cream right before serving.