This simple key lime tart combines a creamy and slightly tart lime filling with a crunchy graham cracker crust. Piled high with fresh whipped cream, this tart is both beautiful and light and refreshing.
This key lime tart has me dreaming of the beaches of Florida, the salty sea and sticky air. Living in Colorado, I don't get to experience any of those (I'm rather ok with leaving the sticky air behind though). But I'm itching to get out of here and travel. Anyone feeling that too? I'm sure most of you are as 2020 has kicked all our butts.
Well, escape to the beach with me with this elevated key lime tart. I love a good tart, with their perfectly fluted crust edge and thin layer of filling. It's perfect for a hot summer dessert as it's not too filling and super light and airy. Topped with some billowing fresh whipped cream, it can't get better.
Thankfully, this tart isn't anything like 2020. It's easy, pretty to look at and delicious. Let's talk about how to make it.
Graham Cracker Crust
It starts with a simple graham cracker crust. I like to make my graham cracker crusts in the food processor because it's easy but feel free to use a zip-top bag and some good elbow grease to get those fine crumbs.
The crust gets pressed into a tart pan. I used an 11 inch tart pan here but you could also use a more standard 9 inch tart pan as well with the filling being just a bit thicker.
Use the bottom of a cup to really press the crust down into the pan and the sides so it will not crumble when cutting it. The crust gets baked for about 10 min to make sure it stays together.
Key Lime Filling
Staying with our theme of simple, the filling is only 4 ingredients. Whip the sweetened condensed milk with egg yolks until light and airy and then add the key lime juice and zest.
The filling is poured into the slightly cooled crust and then baked for about 15 minutes until set. Now you just have to patiently wait for it to cool for about 30 minutes and then pop it in the fridge to continue setting up for at least an hour.
That's it! Super simple. For the cherry on top, whip up some fresh cream with a teeny bit of sugar and top the tart before serving.
Yes! I can't always find key limes in my local grocery stores and have used regular limes instead with no issues. There are a few differences between the two limes. Key limes are lighter in color, have thinner skin and the juice is slightly less tangy and more aromatic. Regular limes that you typically find at the grocery store have more juice, are greener, and are more tart.
No! Fresh lime juice is always best when making something where the lime juice is the predominant flavor. Try to avoid the bottled stuff if you can.
The tart will keep for 3-4 days in the refrigerator. Make sure to cover it with foil.
Enjoy your pretend trip to the Florida keys while eating a slice of this tart!
For more refreshing summer desserts, check out:
- Mango Cheesecake with a Coconut Graham Crust
- Meyer Lemon Tarts with White Chocolate
- Key Lime Coconut Popsicles
Tag me on Instagram @themarblekitchenblog if you make this and leave a star rating and comment below! Thank you and enjoy!
Key Lime Tart
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs about 14 full sheets
- ¼ cup brown sugar packed
- 6 tablespoon unsalted butter melted
- ½ teaspoon kosher salt
Key Lime Filling
- 14 oz can sweetened condensed milk
- 4 egg yolks
- ⅔ cup key lime juice can use regular lime juice if you can’t find key limes
- 1 ½ tablespoon lime zest
Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Graham Cracker Crust
- Preheat the oven to 350 degrees.
- Place graham crackers in a food processor and pulse to crush into fine crumbs. Alternatively, place graham crackers in a zip top bag and crush using a rolling pin or can until fine crumbs remain.
- To the bowl of the food processor (or add crumbs to a bowl if crushing them in a bag), add brown sugar and melted butter and pulse until combined and the butter is coating all the crumbs.
- Press graham cracker crumbs, using the bottom of a cup, tightly into the bottom and sides of a 9 inch to 11 inch round tart pan.
- Bake the crust for 10 minutes. Remove from the oven and set aside to cool.
Key Lime Filling
- In a stand mixer (or medium bowl and hand mixer) beat the egg yolks and condensed milk for 3-4 minutes, until thickened and fluffy.
- Add the lime zest and juice, mixing just until combined. Pour the filling into the crust.
- Bake at 350 degrees for about 13-15 minutes until it barely jiggles when moved. Remove from the oven to cool for about 30 minutes and then place in the refrigerator for at least 1 hour to set up.
Whipped Cream
- Beat heavy cream, powdered sugar and vanilla until stiff peaks form. Either decorate tart with the whipped cream or serve on the side. Sprinkle with additional lime zest if desired.
Notes
- The tart will keep for 3-4 days, covered, in the refrigerator.
- If not serving the same day, wait to add the whipped cream until just before serving.
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