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Key Lime Tartlets

Key Lime Tartlets

Key Lime Tartlets


Makes 18 tartlets


1 package (18 ounces) refrigerated sugar cookie dough
1/2 cup finely chopped pecans
1 can (14 ounces) sweetened condensed milk
1/4 cup plus 1 tablespoon bottled key lime juice
1 teaspoon freshly grated lime peel
Whipped cream, additional freshly grated lime peel and lime wedge candies


  1. Preheat oven to 350°F. Lightly grease 18 standard (2-1/2-inch) muffin pan cups or line with paper or foil baking cups. Let dough stand at room temperature about 15 minutes.
  2. Combine dough and pecans in large bowl; beat until well blended. Shape dough into 18 balls; press onto bottoms and up sides of prepared muffin cups.
  3. Bake 12 to 15 minutes or until set. Remove from oven; gently press down center of each cookie cup with back of teaspoon. Cool in pan 10 minutes. Remove cups from pans; cool completely on wire rack.
  4. Combine sweetened condensed milk, juice and peel in small bowl; stir until well blended. Divide evenly among cookie cups. Garnish with whipped cream, lime peel and lime candies.

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