Key Lime Tarts
- 24 Mini Nilla Wafers
- 8 oz. cream cheese softened
- 1 egg
- 1/2 cup sugar
- 2 tablespoons Key Lime juice
- 1 teaspoon Key Lime zest
- Cool Whip and additional Key Lime zest for garnish
Preheat oven to 350.
Place 24 mini foil cupcake liners in mini-muffin tins.
Place 1 cookie in the bottom of each cup, flat side down.
Beat together cream cheese, egg, sugar, Key Lime juice and Key Lime zest until smooth.
Fill each muffin cup 3/4 full.
Bake 10 minutes (do not over bake or they will crack!)
Cool completely and then remove from tins.
Store in refrigerator.
Garnish each tart with a dollop of Cool Whip and Key Lime Zest just before serving.
recipe adapted from Paula Dean