Our KEY LIME TART will awaken your senses again and make you look forward to spring!
One of our most favorite of 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 Noshing with the Nolands 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!
- 1 1/2 cups graham cracker crumbs
- 1/2 cup ground almonds
- Scant 1/2 cup butter
- 1- 300 ml. (10 oz.) can of sweetened condensed milk
- 3 large egg yolks
- 3 key limes, zested
- 1/2 cup key lime juice (maybe 16-20 key limes)
- 1 1/2 cups whipping cream
- 2 Tbsp. icing sugar
- 1 lime thinly sliced
- Raspberries for decoration
- Preheat oven to 325F. Mix the graham crumbs with the ground almonds. Melt the butter and add, mixing well. Press into a the base of a 9 1/2 - 10" loose bottomed tart pan. Bake in the oven for 10 min. Cool.
- Meanwhile, in a bowl of a standup 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 base. Place on a rimmed cookie sheet and bake for 15 min. 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, decorate with the lime slices and raspberries. Alternatively decorate with more lime zest and serve.