Raspberry Key Lime Mousse Tarts
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 2.5 dozen
These no bake, light and refreshing mini tarts are bursting with flavor!
  • ½ cup heavy whipping cream
  • 1 (8-ounce) package cream cheese, softened
  • ⅔ cup sweetened condensed milk
  • ¼ cup key lime juice (from about 8-10 key limes)
  • 2 teaspoons key lime zest (from about 3-4 key limes)
  • 2 (1.9 ounces) packages frozen miniature phyllo tart shells, thawed
  • 30 fresh raspberries and key lime slices, for serving
  1. In a large bowl, using a hand-held mixer or stand mixer fitted with the whisk attachment, beat the whipping cream until soft peaks are formed. Set aside.
  2. In a separate large bowl, beat until smooth the softened cream cheese, sweetened condensed milk, key lime juice and zest. Gently fold in the whipped cream.
  3. Chill mousse for at least one hour before piping into tart shells. Top mini tarts with raspberries and key lime slices. Serve immediately.
Note: Key lime mousse can be made up to 2 days in advance and stored in the refrigerator.
Recipe by Kitchen Concoctions at https://www.kitchen-concoctions.com/2016/06/raspberry-key-lime-mousse-tarts/