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Lime Tartlets

 Lime Tartlets
This recipe is so simple to make and so delicious. You will want to have seconds! —Billie Moss, Walnut Creek, California
48 ServingsPrep: 30 min. Bake: 10 min./batch + cooling


  • 2 packages (15 ounces each) refrigerated pie pastry
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) plain yogurt
  • 3 tablespoons confectioners' sugar
  • 1 jar (10 ounces) lime curd, divided
  • Whipped cream and lime slices, optional


  • Preheat oven to 450°. Roll out each pastry on a lightly floured
  • surface. Using a 2-1/2-in. round cookie cutter, cut out 12 circles
  • from each pastry. Press rounds onto the bottoms and up the sides of
  • greased miniature muffin cups. Prick bottoms with a fork.
  • Bake 8-10 minutes or until golden brown. Cool 5 minutes before
  • removing from pans to wire racks.
  • In a large bowl, beat cream cheese, yogurt and confectioners' sugar
  • until smooth. Stir in 1/2 cup lime curd. Spoon into tart shells; top
  • with remaining lime curd. Garnish with whipped cream and lime slices
  • if desired. Yield: 4 dozen.
Nutritional Facts: 1 tartlet equals 121 calories, 7 g fat (3 g saturated fat), 14 mg cholesterol, 86 mg sodium, 13 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.