Key Lime Tarts

Key Lime Tarts

OhMahGAUd. These are good.

How good you ask?

Well, I brought them to a Birthday BBQ on Sunday and they were ALL gone BEFORE we even ate dinner.

That’s how good they are.

The look all fancy and like I spent hours on them.

Actually, they were one of the easiest desserts I have ever made thanks to pre-made puff pastry.

I have never made my own puff pastry. My thought process…Pepperidge Farm® makes it so well, so why bother. Saves me a HUGE amount of time in the kitchen.

You pop the Pepperidge Farm® Puffed Pastry Shells on a baking sheet, bake, then remove the tops( I can neither confirm nor deny that I ate all 6 tops).While the shells are baking mix you filling(takes 2 minutes) and then fill your baked shells. Pop them back in the oven for the filling to firm up. Let them cool and top with whipped cream and lime slices!

These would be perfect for your Springtime or Mothers Day Brunch, Cinco de Mayo or just to have on a Thursday!

I accepted the Puffection™ Springtime Entertaining Challenge from Pepperidge Farm to show y’all just how easy Pepperidge Farm® Puffed Pastry makes your life.

I will be showing you another Puffection™ recipe next week..I am still tweaking it, but it is going to be scrumptious!!!

Do you have an amazing Puffection™ recipe using Pepperidge Farms® Puffed Pastry? Share your recipe on the Pepperidge Farm® Facebook page

Also, stop by for How-to videos, recipes and tips!


Key Lime Tarts
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
Buttery, flakey Pepperidge Farms Puffed Pastry Shells filled with tangy Key Lime filling.
  • 2 eggs
  • 1 tbsp. water
  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions, remove tops.
  • 2 limes
  • 1 can (14 ounces) sweetened condensed milk
  • 1 egg yolk
  • ⅓ cup Key lime juice
  • 6 tbsp. thawed frozen whipped topping
  1. Heat the oven to 350°F.
  2. Beat 1 egg and the water in a small bowl with a fork.
  3. Brush the pastry shells with the egg mixture.
  4. Zest 1 lime.
  5. Beat the condensed milk, remaining egg, egg yolk, Key lime juice and lime zest in a medium bowl. Pour the mixture evenly into the pastry shells.
  6. Bake for 15 minutes or until the filling is set.
  7. Let the tarts cool on the baking sheet for 15 minutes.
  8. Cut 6 thin slices from the remaining lime.
  9. Top each tart with 1 tablespoon whipped topping and 1 lime slice.
Recipe from Pepperidge Farm

I have been compensated for my time, however opinions are 100% mine.

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  1. 1

    Mmm what a treat!

  2. 2

    I like that they ‘were all GONE before dinner!’ Haha! Just how I like my dessert BEFORE dinner! (ok AND after dinner too!) : )

  3. 3

    I’m obsessed with those puff pastry shells and use them for EVERYTHING! Can’t wait to fill them with this yummy key lime mix. Thanks for sharing!

  4. 4

    mmmm those Puffed Pastry Shells look like they would make these super super easy! Will try them soon! Love these little key lime tarts!

  5. 5

    Puff pastry is the best! I have one left in the freezer so we know what I’ll be making over the weekend!

  6. 6

    What a simple and cool dessert.
    A small yummy so eating more than 2 won’t make me feel guilty at all! 😉
    Plan on making these for our girls get together, thanks!

  7. 7

    Pre made pastry is the best thing since sliced bagels!! Great dessert but why wasn’t I invited?

  8. 8

    what a gorgeous photo.
    I love key lime anything, no pastry needed really, just a spoon.

  9. 9

    I have never had key lime before, despite having visited the keys. I must rectify this!

  10. 11

    These are gorgeous! I love key lime 🙂


  1. Crab Puffs says:

    […] you miss last weeks recipe?? Key Lime Tarts. The easiest and most impressive dessert recipe on the face of the […]