Key Lime Tarts

Ingredients

Crust layer

• 1 cup graham cracker crumbs(18 crackers, or 2/3 of a sleeve)
• 3 tablespoons granulated sugar
• Pinch salt
• 3 tablespoons unsalted butter (melted)

Key lime pie layer

• 1 14-ounce can sweetened condensed milk
• 2 teaspoons fresh lime zest
• 1/2 cup lime juice*
• 3 egg yolks

Topping

• Whipped cream
• Lime wedges for garnish

Instructions

• Preheat oven to 350 degrees Fahrenheit. Set jars onto a rimmed baking sheet.
• Place graham crackers in a Ziploc bag and smash to crumbs with a rolling pin. Add the crumbs to a medium bowl along with the sugar and pinch of salt. Stir with a fork until incorporated. Drizzle melted butter into the crumb and sugar mixture and continue stirring until incorporated.
  
• Spoon the graham cracker crumb mixture into each of the four jars or ramekins dividing it evenly among the jars. Press very slightly into the bottom and up the sides, but don't compact the crumbs like you would a normal graham cracker crumb crust, or the crust will compact too much in the bottom of the jar and won't come up easily with a spoon.
  
• Use a microplane zester to zest one of the limes. Add the zest, along with the sweetened condensed milk, lime juice, and egg yolks, to a medium bowl. Stir with a whisk until all ingredients are well-combined. Dividing the mixture evenly between the jars.
  
• Bake until the filling no longer jiggles and is set, about 15 minutes.
  
• Let jars cool at room temperature for about 30 minutes, then cover them with mason jar lids and bands and refrigerate for at least two hours, until chilled.
  
• To serve, top with whipped cream and a lime slice. 
  
  

• *I use 3 large ramekins instead of jars