Wednesday, April 18, 2012

Making The Tart Crust:

1/2 cup finely chopped pecans
1 cup flour
1 cup powdered sugar
3/4 cup butter (room temperature)

Whisk together the pecans, flour and powdered sugar.  Cut in the Butter until you have a soft dough.

Press dough into greased (use shortening to grease) mini sized cupcake tins.  You may need to use a little bit of flour so the dough does not stick on your hands.

Bake in a 350 degree oven for 8-10 minutes. (If the dough was too soft when you molded the tart crusts in the tins they may come out of the oven without the bowl shape.  Simply press a teaspoon in the middle of each tart crust to reshape while they are still hot.)  Remove the tart crusts from the tin to cool.  They flip out easily with a fork.

Making the key-lime filling:

One 8 oz. container of cool whip
1 can sweetened condensed milk
1/2 cup key-lime juice (found by lemon juice in grocery stores)

Remove cool whip from it's container to a medium sized mixing bowl.  Slowly beat in the sweetened condensed milk until smooth.  Beat in the key-lime juice until all ingredients are well blended.

Putting It all Together:

Fill the tart crusts with the key-lime filling.  Adorn with raspberries, lime slices, or strawberries.

These key-lime bites go great with our Mermaid themed party!

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