This key lime tart is the perfect dessert to make for the summer season. It is light and refreshing, with a filling that is perfectly balanced between sweet and sour. And is perfectly complimented by the homemade graham cracker crust.
The first time I had key lime pie was on a trip with my best friend’s family to Key West, Florida. And let me tell you folks, it was love at first bite.
Honestly, I’m pretty sure I ate a slice of the stuff at the end of every meal during that trip.
Anyways fast forward a decade and a half and key lime is still my favorite flavor of pie. However, I live in Colorado which isn’t even remotely close to southern Florida. And the few key lime pies sold at my local grocery store are questionable, to say the least.
Thankfully making a good quality key lime pie/tart at home is pretty easy. And if you don’t believe me you just have to try out today’s recipe. I guarantee you’re going to love it!
Tips, Tricks & Suggestions
- Type of lime: Can’t find key limes at your local grocery store? Well, no worries as you can still use the common Persian lime instead. It will give the tart filling a slightly different taste. But if I’m being honest it is so subtle that most people won’t know the difference, I know I never have. And it will still taste great regardless. The only noticeable change it will make to your key lime tart filling is a greenish tinge. But that just affects the aesthetics of the tart.
- Tart pan: You will need a 10-inch tart pan to make this dessert. Though you could you can get away with using a 9-inch tart pan if that’s all you have. You’ll just have a little more crust and filling left over. If you have neither then simply use a 10 to 9 inch Pie pan instead.
- Semi-homemade (option): If you want to save yourself some time making this tart then feel free to buy a premade graham cracker crust and whipped cream topping. That way all you have to do is make and bake the filling. However, I want to assure you that making these two things is really easy folks. And often they taste much better than anything you’ll find in the store.
Other Tart Recipes You Might Enjoy
- Cheesecake Fruit Tart
- Dulce de Leche Cheesecake Tart
- Peppermint White Chocolate Cheesecake Tart
- Strawberry Cheesecake Tart
Key Lime Tart Recipe
Prep time: 15 minutes
Cook time: 20 minutes
Rest time: 2 Hours
Servings: 8
Ingredients
For Graham Cracker Crust:
1½ Cups of finely crumbled graham crackers, should take roughly 14 to 15 full crackers
6 Tablespoons of butter, melted
For Tart Filling:
Two 14 oz. cans of sweetened condensed milk
⅔ Cup of sour cream
¾ Cup of fresh lime juice, preferably from key limes
1 Tablespoon of lime zest (optional)
For Whipped Cream Topping:
1 Cup of heavy/whipping cream
¼ Cup of confectioners/powdered sugar
Instructions
- Preheat your oven to 350℉, 176℃
- Make the Graham cracker crust: Crumble the graham crackers in a food processor until extra fine. Or if you don’t have a food processor then simply place them in a plastic bag and smash them with a rolling pin. Place the finely crumbled graham crackers in a mixing bowl and pour the melted butter over top. Mix these two ingredients with your hands or a spoon until it has the texture of wet sand and easily clumps together when pressed in your palm.
Immediately transfer this to a 10-inch tart pan and use either your hands or a glass to firmly press the mixture into the bottom and sides.
- Place the crust in your heated oven and let it bake for 8 minutes. Then take the crust out of your oven and let it rest until relatively cool.
- Make the filling: Get out a large mixing bowl and add all of the ingredients for the filling to it. Use a whisk to combine all of these ingredients together thoroughly.
Then pour this mixture over your baked graham cracker crust.
- Bake the filling: Place the tart back in your heated oven and let it bake for roughly 7 to 10 minutes. You’ll know it’s done when the filling is mostly set, it’s ok if it has a slight jiggle. Just don’t bake it so long that it becomes browned on the top.
- Let the tart cool: Take the tart out of your oven and let it cool on your kitchen counter for at least 30 minutes. Then transfer it to your fridge and let it stay there for a couple of hours or until it is completely chilled.
- Make the whipped cream: Use either a stand mixer or a mixing bowl and hand mixer to whip the cream until it has started to form soft peaks. Add in the confectioner/powdered sugar and continue to whip until stiff peaks are formed.
- You can either pipe the whipped cream in a decorative manner over the top edges of your tart. Or use a spatula to spread it out evenly over the entire top so it can be enjoyed in every bite. The choice is entirely up to you.
- Keep your key lime tart chilled until you’re ready to eat. And simply slice it up to enjoy!
Key Lime Tart Recipe
Servings: 8
Ingredients
For Graham Cracker Crust:
- 1½ Cups of finely crumbled graham crackers should take roughly 14 to 15 full crackers
- 6 Tablespoons of butter melted
For Tart Filling:
- Two 14 oz. cans of sweetened condensed milk
- ⅔ Cup of sour cream
- ¾ Cup of fresh lime juice preferably from key limes
- 1 Tablespoon of lime zest optional
For Whipped Cream Topping:
- 1 Cup of heavy/whipping cream
- ¼ Cup of confectioners/powdered sugar
Instructions
- Preheat your oven to 350℉, 176℃
- Make the Graham cracker crust: Crumble the graham crackers in a food processor until extra fine. Or if you don’t have a food processor then simply place them in a plastic bag and smash them with a rolling pin. Place the finely crumbled graham crackers in a mixing bowl and pour the melted butter over top. Mix these two ingredients with your hands or a spoon until it has the texture of wet sand and easily clumps together when pressed in your palm. Immediately transfer this to a 10-inch tart pan and use either your hands or a glass to firmly press the mixture into the bottom and sides.
- Place the crust in your heated oven and let it bake for 8 minutes. Then take the crust out of your oven and let it rest until relatively cool.
- Make the filling: Get out a large mixing bowl and add all of the ingredients for the filling to it. Use a whisk to combine all of these ingredients together thoroughly. Then pour this mixture over your baked graham cracker crust.
- Bake the filling: Place the tart back in your heated oven and let it bake for roughly 7 to 10 minutes. You’ll know it’s done when the filling is mostly set, it’s ok if it has a slight jiggle. Just don’t bake it so long that it becomes browned on the top.
- Let the tart cool: Take the tart out of your oven and let it cool on your kitchen counter for at least 30 minutes. Then transfer it to your fridge and let it stay there for a couple of hours or until it is completely chilled.
- Make the whipped cream: Use either a stand mixer or a mixing bowl and hand mixer to whip the cream until it has started to form soft peaks. Add in the confectioner/powdered sugar and continue to whip until stiff peaks are formed.
- You can either pipe the whipped cream in a decorative manner over the top edges of your tart. Or use a spatula to spread it out evenly over the entire top so it can be enjoyed in every bite. The choice is entirely up to you.
- Keep your key lime tart chilled until you’re ready to eat. And simply slice it up to enjoy!
