Key Lime Mousse Tarts
These easy Key Lime Mousse Tarts are mini in size, but are filled with a delicious smooth and creamy blend of sweet and tart. Using frozen premade phyllo cups makes it even easier to serve these cute bites of goodness.
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.