Rebecca Lang's Key Lime Tartlets
Key Lime Tartlets
1       14 ounce can sweetened condensed milk
1/4     teaspoon vanilla extract
1/2     cup key lime juice or lime juice
2        2.1- ounce packages frozen mini phyllo          
                     dough shells
Whipped Cream (optional)
Fresh mint leaves (optional)
In a large bowl whisk together the condensed milk, vanilla extract, and key lime or lime juice
until blended.
To make filling easier, leave the phyllo shells in their plastic packaging trays.  Using a
teaspoon, fill each shell 3/4 full with the lime mixture.
Cover and chill for one hour or up to 24 hours.
Garnish the Tartlets with a small dollop of whipped cream and a fresh mint leaf.

Makes 30
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