Key Lime Tartlets

I made these little beauties for a dinner party with a few friends over the weekend.  The original recipe is from Martha Stewart, but I added in some extra lime zest to give it more punch, and as her recipe was for one single pie, I've increased the crust ingredients in order to not be leftover with a whole bunch of filling and adjusted cooking times to eliminate burn-age!

For the crust:

• 2 1/4 cups graham cracker crumbs OR wheaten biscuits smashed with a teaspoon of cinnamon mixed in (you can also add in some more cinnamon to the graham crackers if you like)
• 9 tablespoons unsalted butter, melted and cooled
• 4 1/2 tablespoons granulated sugar

For the key lime filling:

• 1 can (14oz) sweetened condensed milk
• 4 large free range egg yolks
• 1 1/2 tablespoons grated key lime zest, plus some extra for garnish if you like

Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and sugar in a medium bowl; mix well. Press into individual mini tartlet shells (yields 18) and bake until lightly browned, 6-8 minutes. Remove from oven, and transfer to a wire rack until completely cooled. (I had to do this 3 times as I only had 6 mini tartlet shells to use)

Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Spoon into the prepared, cooled crusts.

Return tartlets to oven, and bake until the center is set but still quivers when the pan is nudged, 4-7minutes. (It's fast because they are so small!) Let cool completely on a wire rack.

You can top them with lime zest as a garnish if you like or put some whip cream on top.  I thought they looked cute just like this.