Key Lime Tarts

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If you like key lime pie, you'll love these tarts, made in individual puff pastry shells. They make serving dessert a breeze!

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

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Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.

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Recipe

2 eggs
1 tbsp. water
1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
2 limes
1 can (14 ounces) sweetened condensed milk
1 egg yolk
1/3 cup Key lime juice
6 tbsp. thawed frozen whipped topping

Heat the oven to 350°F. Beat 1 egg and the water in a small bowl with a fork. Brush the pastry shells with the egg mixture.
Grate the zest from 1 lime.
Beat the condensed milk, remaining egg, egg yolk, Key lime juice and lime zest in a medium bowl. Pour the mixture into the pastry shells.
Bake for 15 minutes or until the filling is set. Let the tarts cool on the baking sheet for 15 minutes. Cut 6 thin slices from the remaining lime. Top each tart with 1 tablespoon whipped topping and 1 lime slice.