Raise your hand if you’re enjoying every last bit of summer! We sure are!! And that means getting our fill of all the wonderful summer flavors before the days start getting cooler. Key Lime Cream Pie is the most perfect dessert for June, July, and […]
Tag: <span>summer dessert ideas</span>
Happy First Day of Summer!!! What better way to celebrate than with a fun new recipe? No Churn Blackberry Cheesecake Ice Cream is the perfect way to cool off on a hot summer’s day. This recipe is amazing for so many reasons. It starts off […]
Summer is literally disappearing before my very eyes this year! Between starting an exciting new job, a revolving door of house guests that we hadn’t seen in foreva, and a few really spectacular parties, I pretty much blinked and July was gone. On the bright side, we’ve already had A LOT of fun this year!! But a hectic schedule leaves ya with little time to cook. Thank goodness for this next recipe! Key Lime Mousse Tarts are a quick and easy summer dessert that can be thrown together last second. In fact I even encourage it! Let me just start by telling you this….they’re no bake! Uh huh!! Think super easy, no fuss, best dessert of summer kind of thing. A spinoff on the classic key lime pie, these dreamy little delights are sure to wow your tastebuds. They’re best served fresh, which is all the more reason to grab a second helping…or third….or fourth!
Here’s all you’ll need: cream cheese, sweetened condensed milk, key limes (or regular limes if you can’t find key limes), heavy whipping cream, frozen mini phyllo pastry shells, and raspberries to garnish.
First things first we’re going to need to thaw those phyllo shells. Don’t worry! They only take like 15 minutes to thaw. So take ’em out of the freezer, get to work on this recipe, and they’ll be ready to go by the time we need them. Next combine the cream cheese, sweetened condensed milk and lime juice in a large bowl.
Don’t panic if you can’t get your hands on key limes. Regular old limes work just as well. We heated the limes in the microwave for about 15-30 seconds before juicing. Heating the limes is a great way to squeak out a little more juice. And by juicing I mean I just cut them in half and squeezed them until all the juice came out. But if you have access to a juicer then by all means have at it! You fancy huh?!?
Blend the mixture with a hand mixer at medium speed until smooth and creamy (about 3-5 minutes). It doesn’t have to be perfectly smooth but we want to make sure that no large cream cheese chunks are hanging out in there.
Next in a separate bowl, beat the heavy whipping cream. Start on low, and keep increasing the speed every 30 seconds or so until you’re maxed out at the top speed. Keep mixing on high until stiff peaks begin to form. Voila! Homemade whipped cream! I find that it helps to speed along the process if you move the beaters in a back and forth motion in the bowl.
Now gently fold the whipped cream into the cream cheese mixture. Continue to mix until the two mixtures become one aka a light and fluffy mousse!
Add the mousse to a ziplock baggie and seal. Snip a large opening in the corner to create a DIY piping bag. Pipe a generous amount into each of the phyllo shells. Mound that stuff up!! This is a situation where you WILL want to lick the bowl if there’s any leftovers. Just warning you! If you’re not planning to serve these right away then you should refrigerate the mousse until ready to use. You want to pipe it into the shells just before serving otherwise the shells will get soggy.
Garnish each tart with a fresh raspberry and lime slice! Aren’t they just the most amazingly cute little mini dessert???? So simple. So delicious. Sign me up!! If summer desserts get ya all excited then head on over to our Fresh Blueberry Pie recipe pronto!!
Key Lime Mousse Tarts
- 4 ounces cream cheese, softened
- 2/3 cup sweetened condensed milk
- 1/4 cup Key lime juice (about 3 limes)
- 1/2 cup heavy whipping cream, whipped
- 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
- Fresh raspberries
- lime wedges
- Step 1 Remove phyllo shells from the freezer and thaw.
- Step 2 Combine the cream cheese, sweetened condensed milk and lime juice in a large bowl. Blend the mixture with a hand mixer at medium speed until smooth and creamy (about 3-5 minutes).
- Step 3 In a separate bowl, mix heavy cream with a hand mixer on the lowest setting. Gradually increase the speed in 30 second intervals until on the highest setting. Beat on high for several minutes, until stiff peaks begin to form.
- Step 4 Gently fold the whipped cream into the cream cheese mixture. Continue to mix until well combined.
- Step 5 Add the mousse to a ziplock baggie and seal. Snip a large opening in the corner to create a DIY piping bag. Pipe a generous amount into each of the phyllo shells.
- Step 6 Garnish each tart with a fresh raspberry and lime slice! Enjoy!!
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We make my famous Red, White, and Berry Fruit Pizza every Fourth of July. And sometimes on Memorial Day. And Labor Day. And whenever berries go on sale. And even on just because days. It’s so good that I promise you will never get sick of […]