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Key Lime Tartlets

From An Expat Cooks

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.