Since I started blogging, I have often read about and longed to try key lime pie, but somehow, the right moment never came around. However, when I was going through my freezer this week, my piece of Loretta Sartori's "1,2,3" shortcrust dough jumped out at me, and I couldn't have imagined a better way to use it than to make key lime pie.
For convenience when sharing with the troops, I made little key lime tarts instead of one big pie (and made friends with my new pastry scraper).
Of course, I didn't have real key limes, just ordinary ones, but no matter - the filling in these tarts was amazing! I used this recipe from Nikki of Baking Bites for the filling, and just loved it. At first, I wondered how on earth the filling was going to set, but was surprised when it firmed up even before I refrigerated the tarts.