Raspberry Key Lime Tartlets Zoom

Raspberry Key Lime Tartlets Recipe

Makes: Makes about 24 tartlets.
Skill Level:

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Step 1

Preheat oven to 400°F.

Step 2

Unroll refrigerated pie crusts. Using 2-3/4-3 in. round cutter, cut 12 circles from each crust. Press into mini muffin pan cavities. Pierce bottoms of crusts with fork. Bake 10-12 minutes or until lightly brown. Cool completely.

Step 3

In large bowl, melt Key Lime Pie Candy Melts Candy according to package directions. Dip rims of cooled crusts in melted candy. Add whipped topping into remaining Candy Melts and stir until well combined. Pipe or spoon into crusts. Top with fresh raspberries.

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refrigerated pie crust

1 box refrigerated pie crust ((14 oz. box))

thawed nondairy whipped topping

2 cups thawed nondairy whipped topping

fresh raspberries

1 container fresh raspberries ((6 oz.))



Round Cookie Cutters ((2 3/4 or 3 in.))


In Stock (ships in 1-2 business days)

Mini Muffin Pan

Mini Muffin Pan



large bowl

large bowl

12 in. Disposable Decorating Bags

12 in. Disposable Decorating Bags

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