A “Kermit-Modified” Paula Deen Recipe
This recipe makes 20 to 24 Key Lime Tarts and may be easily doubled.
24 Kermit’s Key Lime Cookies
8 ounces cream cheese, softened
1 Tablespoon Kermit’s Key Lime juice
1 teaspoon Key Lime zest (or the zest from a Persian Lime, if Key Limes are not available)
Fresh sweetened whipped cream
Mint leaves or Key Lime zest (or the zest from a Persian Lime) for garnish
Special items required:
2 mini-muffin tins
24 mini-muffin paper baking cups
Preheat oven to 350 degrees F.
Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray.
Place 1 Key Lime cookie in the bottom of the cup, flat side down.
Prepare filling. Beat together cream cheese, egg, sugar, Key Lime juice, and zest until well mixed.
Fill the cups to the top.
Bake for 10 to 12 minutes.
Remove tarts to cool.