Making The Tart Crust:
1/2 cup finely chopped pecans
1 cup flour
1 cup powdered sugar
3/4 cup butter (room temperature)
Whisk together the pecans, flour and powdered sugar. Cut in the Butter until you have a soft dough.
Press dough into greased (use shortening to grease) mini sized cupcake tins. You may need to use a little bit of flour so the dough does not stick on your hands.
Bake in a 350 degree oven for 8-10 minutes. (If the dough was too soft when you molded the tart crusts in the tins they may come out of the oven without the bowl shape. Simply press a teaspoon in the middle of each tart crust to reshape while they are still hot.) Remove the tart crusts from the tin to cool. They flip out easily with a fork.
Making the key-lime filling:
One 8 oz. container of cool whip
1 can sweetened condensed milk
1/2 cup key-lime juice (found by lemon juice in grocery stores)
Remove cool whip from it's container to a medium sized mixing bowl. Slowly beat in the sweetened condensed milk until smooth. Beat in the key-lime juice until all ingredients are well blended.
Putting It all Together:
Fill the tart crusts with the key-lime filling. Adorn with raspberries, lime slices, or strawberries.
These key-lime bites go great with our Mermaid themed party!