Key Lime Phyllo Tarts

Key Lime Phyllo Tarts

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  • Makes: 24 servings
  • Prep 10 mins
  • Chill 2 hrs
  • Carb Grams Per Serving: 13


  • 1 14 - ounce can (1-1/4 cups) fat-free sweetened condensed milk
  • 1/2 teaspoon finely shredded lime peel
  • 1/2 cup Key lime juice or Persian lime juice*
  • 1 drop green and 1 drop yellow food coloring (optional)
  • 24 baked miniature phyllo dough shells
  • Frozen fat-free whipped dessert topping (optional)
  • Thin lime wedges, quartered (optional)


  1. For filling: In a small bowl, gradually whisk together sweetened condensed milk, finely shredded lime peel, lime juice, and, if desired, food coloring. Cover and chill about 2 hours or until mixture mounds slightly.
  2. Spoon thickened filling into phyllo dough shells (about 1 tablespoon per shell). If desired, top tarts with dessert topping and quartered lime wedges. Makes 24 tarts.


  • Test Kitchen Tip: To get 1/2 cup lime juice, squeeze 10 to 12 Key limes or 4 to 6 Persian limes. Or use bottled Key lime juice.


  • Make-ahead Directions: Prepare as directed, except do not top with dessert topping or lime wedges. Cover and chill filled tarts for up to 8 hours. If desired, top tarts with dessert topping and lime wedges.

Nutrition Facts Per Serving:

Servings Per Recipe: 24
PER SERVING: 70 cal., 1 g total fat 10 mg sodium, 13 g carb. 2 g pro.

Diabetic Exchanges

Other Carb (d.e): 1;