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Easy Mini Key Lime Tarts

These easy 4-ingredient mini Key Lime Tarts are the perfect individual size Key Lime Pies that are so delicious. You get the best combination of a smooth, citrus flavored filling paired with a flaky, crispy shell.

Key Lime Mini Tarts on plate

Easy Mini Key Lime Tarts

Mini Key Lime Tarts on plate

Scroll down for Printable Recipe below.

To make these Key Lime Tarts all you need are four ingredients: mini phyllo shells, sweetened condensed milk, limeade concentrate and cool whip.

Preheat the oven to 350 degrees. Place the mini phyllo shells on a cookie sheet and bake at 350 for 10 minutes until golden brown. Set aside to cool.

Key Lime Mini Tarts fillo shells

In a small bowl, combine the sweetened condensed milk and limeade concentrate. Mix well until smooth.

Key Lime Tarts filling mixture

Spoon the mixture by heaping teaspoons into the cooled phyllo shells.

Key Lime Tarts Spooning Filing

Use a piping bag (or a zip top back with a small corner cut off) to pipe the Cool Whip onto the tarts.

Key Lime Tarts Adding Cool Whip

Serve immediately or cover and refrigerate up to 12 hours before serving. Makes 45 mini tarts.

Key Lime Pie Tarts on plate

Mini Key Lime Tarts Recipe

These easy 4-ingredient mini Key Lime Tarts are the perfect individual size Key Lime Pies that are so delicious. You get the best combination of smooth, citrus flavored filling paired with a flaky, crispy shell.

Course Dessert
Cuisine American
Servings 45 mini tarts
Author Recipes Simple

Ingredients

  • 14 ounce can sweetened condensed milk
  • 1/2 cup limeade concentrate, thawed
  • 1 tub cool whip
  • 3 packages mini phyllo shells (45 total shells)

Instructions

  1. Preheat oven to 350 degrees.

  2. Place the mini phyllo shells on a cookie sheet and bake at 350 for 10 minutes until golden brown. Set aside to cool.

  3. In a small bowl, combine the sweetened condensed milk and limeade concentrate. Mix well until smooth. Spoon the mixture by heaping teaspoons into the cooled phyllo shells.

  4. Use a piping bag (or a zip top back with a small corner cut off) to pipe the Cool Whip onto the tarts.

  5. Serve immediately or cover and refrigerate up to 12 hours before serving.

Recipe Notes

Makes 45 mini tarts.

Easy Key Lime Tarts Pin

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