Advice needed for baking small individual key lime pie pies/tarts

One of my go-to recipes for key lime pie bars is a recipe from NYT "Key Lime Pie Bars with Vanilla Wafer Crust". The thing is, I make it in a 9-inch square pan. Recently I was hoping to make the same recipe in smaller individual tarts/tins so it's easier and to give to my neighbors, but I'm not sure if me separating it from the single 9 inch pan to multiple smaller tarts would require me to change the bake time and temp?

For context, I bake the crust at 350 in the 9 inch square pan for 15-17 minutes. After that I pour the key lime filling and bake it again for 15 minutes. After that, I let the tray cool before I chill it overnight. When it's set, I cut it up to serve.

Instead of having it all in one 9-inch pan, I was hoping to make individual tarts with the same ingredient amounts. But I'm not sure if I need to adjust the bake time and temp or if I can keep it the same? Thoughts? I'm hoping for some advice before I do my first test batch

Key Lime Pie Bar Recipe for reference