Key Lime Tartlets

I love everything related to lime. Be it pie, margaritas, the color lime green, whatever. I decided to make these tartlets for my husband's birthday dessert. They were like little bite sized rays of sunshine hitting you as you sway in a hammock in Key West.

I must be honest. I'm not completely sure of the measurements for the condensed milk because the tube (yes, it comes in a tube here) exploded on me when I squeezed it. So some was on my shirt, some was on the counter and some made it into the bowl. I just tasted it as I mixed and added more until it was the sweetness I wanted. If I had to guess, it was somewhere around 6 ounces. The original recipe I adapted this from did not give a weight to the can of condensed milk. The best option is to get the 14 ounce can and add only what you like. And of course, if you can get key lime juice, do so. I used regular lime juice. Please do not leave off the lime zest garnish. It really does add a nice finish to the look and taste.

Key Lime Tartlets

Yields 12 tartlets


  • 1 pack of pre-made, already baked tartlet shells, about 12
  • 1-8 ounce (226 g) package cream cheese at room temperature
  • 7 ounces (200 g) condensed milk
  • 1/3 cup (80 mL) bottled key lime juice
  • 1 teaspoon vanilla
  • whipped cream for garnish
  • 2 Tablespoons lime zest, for garnish


Beat the cream cheese in electric mixer until softened. Add condensed milk, lime juice and vanilla and fully incorporate in with cream cheese. Put mixture into tartlet shells and refrigerate for at least 2 hours. Garnish with whipped cream and zest before serving.

Adapted from

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