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Key Lime Tarts

Divide 2 cups of graham cracker crumb mixture among muffin pan/tin. I use pre-packaged graham cracker crumbs to make it easier.

Cheesecake filling:
1 lb cream cheese, softened
3/4 cup sugar
2 whole eggs and 1 extra egg yolk
1/4 cup heavy cream
1 Tbsp flour
1/2 tsp vanilla extract
1/4 tsp lemon extract
pinch salt

Beat cheese until soft and creamy; add sugar, flour, salt, and one egg at a time. Beat in the extra egg yolk, cream, lemon, and vanilla until very smooth. Pour into muffin tin.

Bake in a preheated 475-degree oven for 10 minutes. Reduce heat to 325 degrees and bake for about 1/2 hour longer. Turn off the heat, open door, and let cool in oven for 15 minutes.

Topping:
3/4 cup sugar
3 Tbsp cornstarch
1/4 tsp salt
3/4 c water
2 Tbsp butter
3 Tbsp key lime juice
2-3 drops green food coloring

Mix sugar, cornstarch, and salt together in a saucepan.
Gradually stir in water and cook until mixture thickens and comes to a boil, stirring constantly. Boil 1 minute and remove from heat.

Stir in butter, key lime juice, and food coloring, and mix well. Allow to cool slightly. Spoon over top of mini-cheesecakes while still in muffin tins. Cool another 2-3 hours or even better, overnight, before trying to remove from tins. Top with a spritz of fresh whipped cream in the center.