American · Dessert
Key Lime Tart
A classic Florida-style tart with a crisp buttery crust and a tangy-sweet lime custard made from condensed milk and fresh lime juice, finished with a cloud of whipped cream and bright zest.
$1
20 minsPrep
24 minsCook
89 minsTotal
MediumLevel
Nutrition per serving
306Calories
5.8gProtein
15.8gFat
35.7gCarbs
23.2gSugar
0.5gFiber
95mgSodium
137mgChol
9.2gSat Fat
171mgPotassium
116mgCalcium
1mgIron
0.3mcgVitamin B12
4.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Fever-Tree Sicilian Lemonade
local
Key Lime Pie Martini
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C (340°F). In a small bowl, mix the flour, melted butter, and sugar until a sandy dough forms, then press evenly into the base and sides of two 8cm individual tart tins.
2
Bake the crusts for 10 minutes until just golden at the edges, then remove and let cool slightly while you make the filling.
3
Whisk the condensed milk and egg yolk together in a bowl until smooth and thickened slightly, about 1 minute.
4
Slowly whisk in the lime juice until fully incorporated and the mixture thickens further.
5
Pour the filling evenly into the two baked crusts.
6
Bake for 12-14 minutes until the filling is just set with a slight wobble in the center; do not overbake.
7
Cool the tarts to room temperature on a wire rack, then chill in the fridge for at least 45 minutes until fully set.
8
Just before serving, top each tart with whipped cream and a scattering of lime zest.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g All Purpose Flour, for crust base
- 14g14g Butter, melted, for crust
- 10g10g Sugar White, for crust
- 65g65g Condensed Milk
- 18g18g Egg Yolk, beaten
- 22g22g Lime Juice, freshly squeezed
- 20g20g Heavy Cream, whipped to soft peaks, 1
- 3g3g Lemon, zested, for garnish, 1
