Key Lime Tarts

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 egg
1/2-cup sugar
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.

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