One of the last really important things I did before leaving my hometown to marry my husband was to throw a baby shower for my decade-long bestie. I cut up pages from Winnie The Pooh books to make the invitations, and I labored over Asian chicken salad with toasted almonds and crunchy noodles, and these key lime tarts, which have been a signature recipe of mine ever since. They look like they took days to make; they taste bright and fresh and tangy, and they’re perfect for a spring baby shower.
One Bowl Key Lime Tarts
In a large bowl, microwave 2 ½ sticks of butter until melted. Add a box of graham cracker crumbs (you can crush your own, but for ease, I just buy the box from Honey Maid), reserving 2/3 cup of crumbs, and 1 c. sugar.
Fill 48 (it may make more) mini muffin papers 1/3 full. You can use a mini muffin pan (and put the papers in that) if you want, but I never do since there are so many; I just spread them out on a few cookie sheets (make sure they’re not touching because they’ll spread out a little when they’re baking).
In the (now empty) bowl, mix ¾ c. lime juice (I just use the cheap stuff but you can use key lime juice if you want!), 3 cans of sweetened condensed milk, and ½ c. sour cream. Let it sit about 5 minutes to get a little thick (the acid in the lime juice will thicken the sour cream). Optionally, you can add the zest of a lime.
Fill the mini muffin papers almost all of the way full. Bake at 375 for about 15-18 minutes (really depends on your oven!) until the key lime layer has a few bubbles on the outside, as if it is going to boil. Take them out of the oven, and let cool completely.
In the bowl (empty again!), beat 2 (8oz) tubs whipped cream cheese, and 1 pint heavy whipping cream (with a beater) until stiff peaks form. Add 1 c. sugar. Pipe or spread over the cooling tarts – pile it high! Sprinkle with remaining crumbs.
I put them all on a big cookie sheet, cover them, and freeze until I’m ready to serve. Freezing helps the flavors to meld nicely. Serve chilled.