Preheat oven 350oF. In a large bowl, beat crust ingredients together until crumbly. Place paper liners in mini muffin tin. Press a heaping teaspoon of crust mixture into each muffin liner until packed (don't forget, you’ll be making 36 tartlets, not 24, so portion your mix accordingly.) Liners will be about ⅓ full when packed. Bake 8 minutes. Let cool slightly.
Meanwhile, in another large bowl, blend together all filling ingredients (cream cheese, sugar, egg, lime zest and juice) with an electric mixer. Spoon a teaspoon of filling into each liner on top of each prebaked crust. Fill each liner until about ¾ full, and remember to reserve ⅓ of the total mixture for the last 12 tartlets. Add some lime zest on top and bake 10 minutes or until firm. Cool in pan. Carefully lift each tartlet from muffin tin to serve. For best results, paper liners remove easier when tartlets have been chilled before serving.
Notes: Keep refrigerated in a tightly sealed container. If desired, replace ½ of the Gluten-Free Apple Cinnamon Muffin Mix with ground nuts, such as hazelnuts, almonds, or walnuts.
Makes 36 tartlets.
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