Makes 24 tarts.
1 (6 ounce) box of Archer Farms Key Lime Cookie Straws, available at Target or use graham cracker crumbs or vanilla wafers.
1/2 stick of butter
8 ounces cream cheese, softened
1/2 cup sugar
2 tablespoons Key Lime juice
1 teaspoon lime zest
Lime zest, for garnish
Preheat over to 350 degrees
Pour cookies into zip-top bag. Crush into crumbs with rolling pin. Melt butter. In small bowl combine cookie crumbs and butter.
Fill 1 (24-muffin) mini muffin tin with paper cups and spray cups with baking spray. Add about a tablespoon of crust crumbs to each cup. Press down with thumbs or small bottle top.
Beat together cream cheese, egg, sugar, lime juice and zest until well mixed. Fill the cups to the top. Bake for 10-12 minutes. Remove tarts to cool.
When completely cool, fit a star tip in a pastry bag and fill with whipped cream. Pipe whipped cream on top of tarts. If you don’t have a pastry bag, gently spoon whipped cream onto tarts.
Garnish with lime zest.
Photo credit: Browned Butter Blondie