Key Lime Tart

These are the Key Lime Tarts that were served for Kevin's Birthday Party. Key Lime has a higher acidity, a stronger aroma, and a thinner rind than that of the persian lime. It is valued for its unique flavor compared to other limes, with the key lime having a more tart and bitter flavor.

Ingredients:

1/2 cup softened cream cheese

1/4 cup sweetened condensed milk

2 tablespoons fresh lime juice

1/4 teaspoon lime zest

15 homemade fillo dough shells (how to make the shells is at bottom of the page)

2 thin slices of lime, cut into eighths, for garnish

Method:

In a small bowl, combine cream cheese and milk.

Mix until light and fluffy.

Add lime juice and lime zest. Mix thoroughly.

Chill for 1 hour.

Spoon or pipe 2 teaspoons of filling into each Fillo Shell.

Garnish with sliced lime.

Serve immediately

HOW TO MAKE MINI TARTS

Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.

Carefully unroll fillo sheets onto a smooth, dry surface.

Cover fillo completely with plastic wrap, then a damp towel.

Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.

Microwave butter until melted. This will give you a lighter and flakier pastry.

Brush each layer of fillo with melted butter, margarine or oil. 5 layers are needed.

To prevent edges from cracking, brush edges first and then work into center.

Be sure to brush the last layer of fillo with melted butter.

Lightly butter tartlet or muffin pan.

A general guide is to cut the fillo about 1" larger than the pan or tart which you are using, so that the fillo circle is large enough to go completely up the sides of the pan.

Place cut tart shape in the buttered pan. Carefully push fillo into pan, pressing firmly against bottom and sides.

Bake empty shells in preheated 350ºF oven for about 8 to 10 minutes or until golden brown.

Cool 5 minutes.

Remove and fill.

Serves