1. Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin or line with mini tartlet liners.
2. In a medium bowl, combine the crushed pretzels and granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand.
3. Press about one tablespoon of the pretzel mixture firmly into the bottom and up the sides of each mini muffin cup, creating an even crust. Use the back of a spoon or your fingers for this.
4. Bake the crusts for 8-10 minutes, until they’re golden and fragrant. Remove from the oven and let cool while preparing the filling.
5. In a separate bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and vanilla extract until smooth and fully combined.
6. Pour the filling evenly into each pretzel crust, filling nearly to the top but leaving a tiny gap to prevent overflow.
7. Bake the tarts for 12-15 minutes, or until the filling is set but still slightly jiggly in the center. It will firm up as it cools.
8. Remove from the oven and allow to cool completely in the pan, then transfer to the refrigerator for at least 2 hours to chill and fully set.
9. Before serving, top each tart with a dollop of whipped cream and a sprinkle of fresh lime zest for an extra pop of color and flavor.

One of my favorite moments is pulling these out of the fridge after a busy day and watching my family’s faces light up. The tang of the lime paired with the salty crunch of the crust feels like a little celebration in each bite. When my kids help with the crust, it’s a chance to slow down and share stories about my grandmother’s kitchen—those moments remind me why I started RecipeChic in the first place.