Key Lime Tart Recipes

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BEST LIME TART



Best Lime Tart image

This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband's favorite desserts. Enjoy! -Charis O'Connell, Mohnton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 15

1-1/4 cups graham cracker crumbs
5 tablespoons butter, melted
1/4 cup ground almonds
3 tablespoons sugar
FILLING:
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup lime juice
2 teaspoons grated lime zest
TOPPING:
1/2 cup heavy whipping cream
1 tablespoon sugar
1/2 cup sour cream
1 teaspoon grated lime zest
Fresh raspberries and lime wedges

Steps:

  • Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes., In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime zest. Spread over tart. Garnish with raspberries and lime wedges.

Nutrition Facts : Calories 288 calories, Fat 16g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 138mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

KEY LIME TART



Key Lime Tart image

Equal parts creamy and tart, this spin on the classic Key lime pie works just as well with traditional limes as it does with the smaller, sweeter variety.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Number Of Ingredients 8

9 to 10 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons plus 1/2 cup sugar
4 tablespoons unsalted butter, melted
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
4 large egg yolks
Pinch salt
Slivered lime zest, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
  • Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
  • Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.

KEY LIME PIE TARTLETS



Key Lime Pie Tartlets image

Provided by Kardea Brown

Categories     dessert

Time 2h15m

Yield 12 tartlets

Number Of Ingredients 12

10 graham crackers
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted
2 large egg yolks
1 1/2 teaspoons lime zest (preferably from key limes, but regular limes will work, too)
3/4 cup sweetened condensed milk
1/3 cup key lime juice (fresh or bottled)
1 cup very cold heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Zest from 1 lime

Steps:

  • Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
  • For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
  • For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
  • Just before serving, beat the cream, confectioners' sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.

KEY LIME PIE



Key lime pie image

Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal

Provided by Good Food team

Categories     Afternoon tea, Dessert, Dinner

Time 55m

Number Of Ingredients 8

300g Hob Nobs
150g butter, melted
1 x 397g can condensed milk (we used Nestlé)
3 medium egg yolks
finely grated zest and juice of 4 limes
300ml double cream
1 tbsp icing sugar
extra lime zest, to decorate

Steps:

  • Heat the oven to 160C/fan 140C/gas 3.
  • Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
  • Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
  • Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
  • Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
  • Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
  • To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
  • Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

Nutrition Facts : Calories 695 calories, Fat 50.8 grams fat, SaturatedFat 27.8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37.4 grams sugar, Fiber 2.1 grams fiber, Protein 8.8 grams protein, Sodium 0.8 milligram of sodium

KEY LIME MINI TARTS



Key Lime Mini Tarts image

Crunchy phyllo shells hold a creamy, citrus filling for a light and refreshing dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 60

Number Of Ingredients 6

1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup Key lime juice
3 drops green food color, if desired
1 container (8 oz) Cool Whip frozen whipped topping, thawed
4 packages (2.1 oz each) frozen mini phyllo dough shells
Red grapes, if desired

Steps:

  • In large bowl, beat condensed milk, lime juice and food color with electric mixer on medium speed until smooth and thickened. Fold in whipped topping.
  • Spoon heaping teaspoonful lime mixture into each phyllo shell. Cover; refrigerate tarts until set, at least 1 hour but no longer than 24 hours. Garnish with red grapes.

Nutrition Facts : Fat 1/2, ServingSize 1 Mini Tart, TransFat 0 g

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Add melted butter and stir until the mixture resembles wet sand. Press into a 9-inch pie pan and bake 6 – 8 minutes at 350º. Remove from oven and cool. Combine sweetened condensed milk and egg yolks in a large mixing bowl blending until smooth with a whisk. Add Key lime juice and whisk until smooth. Pour filling into the pie crust and bake ...
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Top Asked Questions

How do you make key lime tart filling?
To make the key lime filling: Preheat the oven to 350 degrees F. In a medium bowl, combine sweetened condensed milk, lime zest, key lime juice, and egg yolks. Whisk until smooth. Remove tart dough from the freezer. Pour mixture into tart pan.
How do you make a full size key lime pie?
For a Full-Size Key Lime Pie: To make the pie, simply use this crust and filling recipe. Press crust into a 9-inch pie dish. Pre-bake for 12 minutes at 350°F (177°C). Pour in filling. Bake for 18 minutes, and then allow to cool at room temperature before chilling in the refrigerator for 4 hours – overnight.
How do you make lime tarts with condensed milk?
In large bowl, beat condensed milk, lime juice and food color with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon heaping teaspoonful lime mixture into each phyllo shell. Cover; refrigerate tarts until set, at least 1 hour but no longer than 24 hours.
What is the rating of Key lime tart?
Key Lime Tart Key Lime Tart Rating: 3.7 stars 159 Ratings 5star values:43 4star values:53 3star values:39 2star values:20 1star values:4 Read Reviews Add Review 159 Ratings 15 Reviews Equal parts creamy and tart, this spin on the classic Key lime pie works just as well with traditional limes as it does with the smaller, sweeter variety.

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