Key Lime Mini Tarts (Holiday inspiration)

 

                These little phyllo dough shells are slick. They are always ready to use right from the freezer. There is no need to thaw the phyllo dough shells ahead of time. Just remove them from the freezer when you are ready to fill them, and they will thaw in the refrigerator.

5 dozen mini tarts

• 1 can (14 oz) sweetened condensed milk
• ½ cup Key lime juice or regular lime juice
• 1 container (8 oz) frozen whipped topping, thawed
• 4 packages (2.1 oz each) frozen mini phyllo dough shells
• Raspberries, if desired

1. In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened ; fold in whipped topping.
2. Spoon heaping teaspoonful lime mixture into each phyllo shell ; cover and refrigerate tarts at least 1 hour or until set but no longer than 24 hours.
3. Garnish with raspberries.

BON APPÉTIT