Tuesday, March 20, 2012

Key Lime Tartlets


So easy, so tasty, and so cute - they are an awesome dessert for parties - I like to do these and chocolate mousse cups (I'll explain below), or even chocolate dipped strawberries, and then arrange them on a tiered serving tray. 

Don't fill them too far in advance, though. 
The phyllo shells will get soggy if you do it too soon. I make the filling, stick it in the fridge, and then just before serving, I spoon the filling into the shells and sprinkle with lime zest or add a blackberry on top.

Key Lime Tartlets

½ c. cream cheese, softened (Neufchatel is fine)
¼ c. sweetened condensed milk
2 tbsp. key lime juice
¼ tsp. lime zest
15 phyllo tarts (1 box – look for them in or near the frozen section of the grocery store)
2 thin slices of lime cut into 8ths for garnish (or berries)

Combine cream cheese and condensed milk.  Mix until light and fluffy.  Add lime juice and lime zest, then mix thoroughly.  Chill 1 hour, then spoon or pipe 2 tsp. of filling into each tart shell.  Garnish with lime, and serve immediately. Makes 15 tarts.

Chocolate Mousse Cups

There really isn't a recipe for these - just buy a box of chocolate mousse, make it, and then fill these fab chocolate dessert cups you can find in the baking aisle, or specialty candy aisle.  Then top with chocolate shavings and some fresh berries.  My only complaint - the chocolate shells are kind of pricey, so if you're fancy, you could make your own, but I'm just not there yet.  You can fill these in advance and refrigerate them, but not too far in advance.

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