I whipped up a batch of key lime pie cupcakes this weekend, with a graham cracker crust — using a variation of this recipe. We were headed to a BBQ; I wanted bite-sized treats the little ones could eat by the pool, and the adults could eat with dinner without feeling gluttonous. Of course, with the perils of a new recipe — I only had enough filling for one tin, after I’d baked the crusts. So, I used Trader Joe’s dark chocolate peanut butter cups as a quick solution for the others. These melted generously over the crusts and were also enjoyed.
I wish I’d remembered to take a photo of the final product. Just imagine two dozen tiny tart treats stacked on tiered cake stands, lots of happy little wet feet running back and forth from the pool, adults clinking glasses and charcoal smoke hanging over us all.