Our KEY LIME TART will awaken your senses again and make you look forward to spring!
One of our most favorite desserts is the Key Lime Tart, and I know that we are not alone. It is a fantastic dessert for this time of year as it awakens our senses and gives you something fresh and exciting when our usual fare is stew, soups, casseroles, roasts, cakes, and heavier kinds of dishes that we love to have in the winter months.
This tart makes you feel hopeful for spring to come again with its’ light fresh taste. The added whipped cream and raspberries make it even more dreamy. It was a fight to the last piece, for this dessert in our household!!
We added a little ground almond to the crust to give that even more flavor if there are allergy concerns you can just stick with straight graham cracker crumbs. The custard filling is bursting with the wonderful flavor of key limes, so fresh and exciting!!
This is not a hugely hard dessert just because it may look so, it has few ingredients and whips up in no time. Actually my husband made the tart (really he did), he is the pie guy in this house and I decorated it simply with cream, raspberries and freshly sliced limes.
Look at how creamy and delicious that slice of Key Lime Tart looks. You will want to make this dessert for sure. I know we want to make it again already!! The tart only needs a short bake time as the reaction between the sweetened condensed milk and the acidic key limes makes it thicken quickly.
Impress your family and friends with this easy dessert and bring the freshness of spring into your home now!
- Stand Mixer or Hand Mixer and Bowls
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup ground almonds (or almond meal)
- 1/2 cup butter (scant 1/2 cup)
- 10 ounces sweetened condensed milk
- 3 large egg yolks
- 3 key limes zested
- 1/2 cup key lime juice (see note)
- 1 1/2 cups whipping cream
- 2 tablespoons powdered sugar
- 1 lime thinly sliced, for garnish
- Fresh raspberries for garnish
- Preheat oven to 325 dgrees F.
- Mix the graham crumbs with the ground almonds. Melt the butter and add, mixing well. Press into the base of a 9-inch loose-bottomed tart pan. Bake in the oven for 10 min. Cool.
- Meanwhile, in the bowl of a stand mixer, whisk the egg yolks and then add the condensed milk. Whisk for 3 min. Add in the juice and lime zest and continue to beat for an additional 3 min.
- Pour the filling into the cooled tart crust. Place the tart pan on a rimmed cookie sheet and bake for 15 minutes. Let cool completely and then chill for 3 hours or overnight.
- When ready to serve, beat the whipped cream until soft peaks, adding in the icing sugar to sweeten.
- Dollop the cream on top of the pie, and decorate with lime slices and raspberries. Alternatively, decorate with more lime zest and serve.
Artist Elaine says
Your Facebook link for this recipe does not work! I saw this in an email from you and really wanted to share it on my FB account, but cannot. Please let me know when the link is repaired-it needs to be shared! Thank you! PS-I’m only rating it 4 stars because I have not tried it yet.
Julie @Real Housemoms says
Hi Elaine! Thank you for letting us know. Unfortunately sometimes Facebook is just weird about populating the right information. I tried this post and couple others. While our on site FB share button is functioning correctly, the right information isn’t populating on FB’s end. Sorry about that. A great work around is to paste the recipe URL into a Facebook status and upload a picture from the recipe post (if you’d like to include a picture). Sorry for the trouble!
Julie @Real Housemoms says
It looks like the FB share button is working now. 🙂 We also updated our sharing buttons so maybe they’re playing nicely with Facebook. We appreciate you bringing this to our attention!