You know when you find a person on Instagram that you just obsess over? Basically, you want to be real life bffs with them and you borderline stalk all their posts? That’s how I’ve been with Sabrina. I found her Instagram feed a few months ago and would just drool over her yummy food photos and wish that I could go to cute coffee shops with her in her hometown of Toronto. Turns out this girl is an incredibly talented baker and she has a blog to go along with her picture-perfect Instagram feed. It doesn’t hurt that’s she’s also sweet as can be!
I asked Sabrina if she would be interested in sharing a recipe with you all, and I’m so honored she said yes! She made these Mini Key Lime Tarts with Macerated Strawberries and they look so delicious! Wouldn’t they be perfect for a Mother’s Day brunch? I absolutely love the tart flavor of key lime combined with sweet strawberries and cream. Plus, the flaky crust just seals the deal!
Mini Key Lime Tarts with Macerated Strawberries
Yield six mini tarts or one 8 inch pie
1 stick unsalted butter, melted
1 1/2 cups graham cracker crumbs
1/3 cup shredded coconut, sweetened
Pinch of salt
Key Lime Curd
2 cans condensed milk
4 large egg yolks
1 cup (1/2 cup fresh lime juice + 1/2 cup fresh lemon juice)
Preheat oven to 375F.
In a medium bowl, combine the graham crumbs, shredded coconut, and salt. Mix in the melted butter with a fork. Spoon the mixture into each tart pan and firmly push the graham mixture into the bottom and up the sides. Repeat for all pans. (Do the same if you’re making a large pie)
Place the tarts on a baking sheet and bake for 10 minutes.
In a large bowl, mix together the egg yolks, condensed milk and both juices. Whisk until fully combined.
Remove the tarts from the pan, if any of the crust bubbles up, flatten with the back of a spoon. Portion out the key lime mixture into each tart pan, fill to about half a centimetre from the edge of the crust.
Place the tarts back into the oven for 10-12 minutes until the tops set. You don’t want any browning on the curd.
Let the tarts cool completely on a cooling rack and refrigerate for at least 2 hours.
2 cups strawberries, quartered
1/4 cup granulated sugar
Zest and juice of 1 lime
Quarter the strawberries, place it in a bowl and sprinkle the sugar over the top. Add the lime zest and juice. Toss and set aside for 10 minutes. The lime and sugar will get syrupy and break down the strawberries a bit.
Serve the key lime tarts with whipped cream, the macerated strawberries and garnish with fresh lime zest.
Thanks so much to Sabrina for sharing this post with us!!
Sabrina is a self-taught baker and created My Miaou, her food and lifestyle blog based in downtown Toronto, Canada. It’s a place where she shares her favorite recipes and all the things that inspire her including food, city life, decor and more.
She could easily spend her days in the kitchen whipping up cakes, tarts, and cookies. When she’s not baking, you can usually find her cafe hopping around the city with friends or enjoying the flakiest croissant.