Welcome Guest, click here to register

Key Lime Tartlets - Makes 3 dozen 2 1/4-inch tartlets View Larger

Key Lime Tartlets - Makes 3 dozen 2 1/4-inch tartlets


  • 4 rolled piecrusts (store bought or your favorite piecrust recipe)
  • 8 oz. cream cheese, softened
  • 1 14-oz. can sweetened Condensed Milk
  • 1 11.5-oz. jar of Stonewall Kitchen Key Lime Curd
  • Sweetened whipped cream
  • Lime zest for garnish


  1. Preheat oven to 450 degree F. Roll out pie dough. Cut 36 3 1/4-inch rounds. Press each pastry round into 2 1/4-inch tartlet pans. Bake in preheated oven for 8-12 minutes until golden brown.
  2. Combine cream cheese and condensed milk in a bowl. Using a hand mixer, mix on medium speed until uniform. Mix in Key Lime Curd on low speed until combined. Spoon mixture into prepared crusts and refrigerate at least 4 hours before serving. Can be made a day ahead.
  3. Serve with sweetened whipped cream and lime zest garnish.


In Stock

Key Lime Curd
Key Lime Curd Item: 161002 $6.95