Tuesday, February 3, 2009
Key to My Heart Key Lime Tarts
Since the Super Bowl took place in Tampa, I decided to serve up a Florida-inspired dessert for the big game. These mini key lime bites provided the perfect blend of tart and sweet and were just the right size after filling up on buffalo wings and pigs in blankets all afternoon. The recommended crust of Key Lime Coolers are an easy find when I'm Savannah thanks to Byrd Cookie Company, but since I'm all the way in Seattle, I opted for a graham cracker crust instead. Just mix graham cracker crumbs with a couple tablespoons of melted butter until you get that pressable consistency.
Key Lime Tarts
Recipe courtesy of Paula Deen and the Food Network
24 Key Lime Cooler cookies
8 ounces cream cheese, softened
1/2 cup sugar
2 tablespoons lime juice, preferably Key lime
1 teaspoon lime zest
Fresh sweetened whipped cream
Mint leaves or lime zest, for garnish
Preheat oven to 350 degrees. Fill mini muffin tins with paper cups and spray cups with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of each cup, flat side down. Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. Garnish with tiny mint leaves, lime zest or whipped cream.