Easy Key Lime Mousse Tarts
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These easy Key Lime Mousse Tarts are mini in size, but are filled with a delicious smooth and creamy blend of sweet and tart.
These mini key lime mousse cups are just too cute and they taste like springtime to me. I really never thought there was much difference between regular limes and key limes. Then again, I had never tried a key lime until I made THIS key lime mousse filling. Key limes are a bit more tart than then regular limes and the fruit itself smells so good. Using key limes in sweet recipes balances out the sweetness.
Making a creamy mousse filling with the key limes was a perfect way to use already made phyllo cups and to share the recipe for #SpringSweetsWeek! This event is being hosted by Heather from Hezzi-D’s Books and Cooks! With the weather warming up and flowers beginning to bloom, it’s time to celebrate!
This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season. So say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!
Here’s what I am sharing this week:
- Monday – Strawberry Rhubarb Pie with Crumb Topping
- Tuesday – White Chocolate Raspberry Scones
- Wednesday – Lemon Cooler Cookies
- Thursday – Raspberry Almond Cappuccino Parfaits
- Friday – Easy Key Lime Mousse Tarts (that’s this recipe!)
- Saturday – Mini Carrot Cake Loaves
Our #SpringSweetsWeek sponsors are helping with some samples of their products. Thank you to Dixie Crystals, Melissa’s Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn’s for your generosity. Check out the other sweet recipes linked up.
For this recipe, I am using Key Limes from Melissa’s Produce which was part of an amazing box of produce they generously sent. I didn’t think I could use it all but I sure did! Some of the the fruit, we simply just devoured and didn’t get made into recipes. That bag of key limes was like gold to me, I wouldn’t let anyone touch them until I had made the key lime mousse dessert.
How to Make these Easy Key Lime Mousse Tarts
Your first step is to zest about 3 – 4 key limes as you will need 2 teaspoons of zest. Then, juice 8 -10 key limes to get 1/4 fresh key lime juice from them. Set both aside.
Next, take the phyllo cups from the freezer so they thaw a bit before filling them.
Using a hand held mixer, beat the whipping cream in a large bowl, until soft peaks are formed. Set the bowl aside.
In another large bowl, beat the softened cream cheese, sweetened condensed milk, key lime juice, and zest until smooth and creamy.
At this point, grab a rubber spatula and gently fold in he whipping cream into the lime cream cheese mixture.
Chill the key lime mousse filling for at least an hour before filling the mini tart shells.
Fill the mini phyllo shells right before serving so the bottoms of the shells do not get soggy. I like to spoon the chilled filling into a large resealable bag, then snip a small piece from one corner and pipe the filling into the phyllo shells. Garnish the tarts with a small slice of key lime and a fresh raspberry, if desired.
The key lime mousse filling can be made up to 2 days in advance and stored in the refrigerator. Then give it a good mix and fill the mini tart shells.
Other Desserts You May Enjoy
- No-Bake Mini Strawberry Cheesecake Cups – Phyllo cups filled with creamy strawberry cheesecake mousse
- Pink Lemonade Rice Krispie Treats – Fun twist on the classic rice cereal treat
- Key Lime Bars– Only TWO ingredients
Key Lime Mousse Tarts
Ingredients
- 2 teaspoons key lime zest (about 2 – 3 key limes)
- 1/4 cup key lime juice (about 8 – 10 key limes)
- 2 1.9 ounce packages frozen phyllo mini tart shells,thawed
- 1/2 cup heavy whipping cream
- 1 8 ounce package cream cheese, softened
- 2/3 cup sweetened condensed milk
- small slices of key limes and fresh raspberries for garnish, if desired
Instructions
- Your first step is to zest about 3 – 4 key limes as you will need 2 teaspoons of zest. Then, juice 8 -10 key limes to get 1/4 fresh key lime juice from them. Set both aside.
- Next, take the phyllo cups from the freezer so they thaw a bit before filling them.
- Using a hand held mixer, beat the whipping cream in a large bowl, until soft peaks are formed. Set the bowl aside.
- In another large bowl, beat the softened cream cheese, sweetened condensed milk, key lime juice, and zest until smooth and creamy. At this point, grab a rubber spatula and gently fold in he whipping cream into the lime cream cheese mixture.
- Chill the key lime mousse filling for at least an hour before filling the mini tart shells.
- Fill the mini phyllo shells right before serving so the bottoms of the shells do not get soggy. I like to spoon the chilled filling into a large resealable bag, then snip a small piece from one corner and pipe the filling into the phyllo shells. Garnish the tarts with a small slice of key lime and a fresh raspberry, if desired.
- The key lime mousse filling can be made up to 2 days in advance and stored in the refrigerator. Then give it a good mix and fill the mini tart shells.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Friday’s Recipes to Enjoy
- Candied Kumquats by Karen’s Kitchen Stories
- Carrot Cake Cupcakes with Orange Cream Cheese Frosting by Hezzi-D’s Books and Cooks
- Citrus Biscotti by Pook’s Pantry
- Citrus Rhubarb Custard Bars by Cheese Curd In Paradise
- Coconut Macaroons by Books n’ Cooks
- Easy Key Lime Mousse Tarts by Blogghetti
- Eclairs by House of Nash Eats
- Grapefruit Mint Julep by The Spiffy Cookie
- Key Lime Soufflé by Art of Natural Living
- Lemon Lime Macaron by A Kitchen Hoor’s Adventures
- Lemon Raspberry Parfait by The Carefree Kitchen
- Mini Lemon Sweet Tea Pound Cakes by Nik Snacks
- No-Cook Candied Kumquats by Shockingly Delicious
- Pineapple Cheesecake Shooters by Jen Around the World
- Rhubarb Cream Cheese Danish by Devour Dinner
- Rhubarb Lavender Crisp by Sweet Beginnings
- Walking Banana Pudding Dessert Bags by For the Love of Food
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Enjoy!
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing samples to us bloggers. All opinions are my own. TThis promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
That key lime mousse is calling my name and it looks amazing with the raspberry on top!
These are the perfect size! They are perfect for a shower I am throwing next week.
Perfect for any event or just because!
I may have eaten the leftover mousse straight from the bowl!
These little tarts are just adorable. I love how you incorporated so many elements.
Thank you!
These tart shells make appetizers so easy but I’ve never done anything sweet in them. Great idea!
I’ve not done savory in them, I need to!
What a perfect, tasty little bite!
Yes, tasty for sure! Thank you!
These are so darling and the combo of lime with the little bit of fresh raspberry is amazing! Making these for our Easter dessert! Thanks for the great recipe!
You’re welcome and thank you!
I made these for a potluck and they were a huge hit.
How wonderful to hear! THank you!