Roll the pie crust dough into a thin sheet. Cut small circles and place them in the mini tart molds or cupcake pans. Be sure to press the dough well onto the bottom and sides of the pans. Trim off the excess dough.
Bake the crust in a 350 F degree oven for about 10-15 minutes until the crust is lightly brown.
Let the crust cool.
Beat the egg yolks in a mixing bowl until light and fluffy.
Add the condensed milk, lime juice, and lime zest.
Pour the mixture into the pre-baked crust.
Bake for 10 – 12 minutes until it is set.
Let cool and store in refrigerator.
Add the heavy cream and sifted powdered sugar to a mixing bowl.
Using a hand beater or the whisk attachment on the standing mixer, whip on medium high until it is thick and forms stiff peaks. Do not over beat.
Spoon the whipped cream on top of each tart or use a piping bag to create swirls for a more decorative touch.