Ingredients:

  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 3 tbsp granulated sugar
  • 0.5 tsp ground ginger
  • 0.25 tsp sea salt
  • 8 oz full-fat cream cheese, room temperature
  • 14 oz sweetened condensed milk
  • 0.5 cup freshly squeezed Key lime juice
  • 1 tbsp Key lime zest
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar

Instructions:

  1. Line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs, sugar, ginger, and salt. Pour melted butter over the mixture and stir until it resembles wet sand.
  3. Distribute the crumb mixture evenly among the 12 liners. Use the flat bottom of a small glass to press the crumbs firmly into the bottom of each cup.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until perfectly smooth and aerated, about 2 minutes.
  5. Slowly pour in the sweetened condensed milk while beating at low speed. Once combined, increase speed to medium until the mixture is uniform.
  6. Fold in the Key lime juice, zest, and vanilla extract. The citric acid will react with the milk proteins to thicken the filling.
  7. Spoon the filling into the prepared crusts and smooth the tops. Refrigerate for at least 4 hours to set.
  8. Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Top each tart with a dollop of whipped cream and extra lime zest.