Preparation Steps

• Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
• In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until well combined.
• Press about 2 tablespoons of the crumb mixture evenly into the bottom and up the sides of each muffin cup to form tart shells.
• Bake for 10-12 minutes, or until lightly golden. Let cool completely in the tin.
• While the tart shells are cooling, prepare the filling. In a large bowl, whisk together sweetened condensed milk, key lime juice, egg yolks, and key lime zest until smooth.
• Carefully pour the key lime filling into each cooled tart shell, filling them about three-quarters full.
• Bake for another 12-15 minutes, or until the filling is set but still has a slight jiggle in the center. Avoid overbaking.
• Let the tartlets cool in the muffin tin for 10 minutes before carefully removing them to a wire rack to cool completely.
• Chill the tartlets in the refrigerator for at least 1 hour before serving. Garnish with whipped cream and lime slices, if desired.