Nailed It! Key Lime Tarts (2024)

Serena Lissy » Recipes » Recipes

Published: · Modified: by serena · This post may contain affiliate links.

Jump to Recipe - Print Recipe

For week #2 of my Nailed It or Failed It blog series, I’m declaring“Nailed It" on this Key Lime Tart recipe. These Key Lime Tarts feature a buttery crust filled with a Key Lime filling that is just the right amount of tart and sweet. These mini Key Lime Tarts are the perfect dessert for a warm, sunny day.

For this series I recreate recipes from the Bachour cookbook. You can find the rest of the Nailed It series here. I made a few changes to this Key Lime Tart recipe to keep it accessible for an everyday home cook using equipment you have in your kitchen.

Nailed It! Key Lime Tarts (1)

Key Lime Tarts

This is a really simple mini Key Lime Tart recipe. Majority of your time will be spent letting the tarts cool. You could easily whip up these tarts in the early afternoon and they would be ready to go for dinner that night.

My favorite thing about these Key Lime Tarts is the size! The mini Key Lime Tart is an easy, pre-portioned dessert choice for people wanting a light, but sweet and tasty dessert without going overboard. P.S. No judgement here if you have more than one! I know one wouldn’t be enough for me.

If you’re looking for a dessert that will fill your taste buds with delight and surprise, then this Key Lime Tart Recipe is perfect. It tastes like sunshine in every bite! Enjoy!

Why You Will Love These Key Lime Tarts

  • Quick and simple to make.
  • Buttery, sweet with just the right amount of tartness.
  • Cool and refreshing.
  • Perfect dessert for summer.

Ingredients

Nailed It! Key Lime Tarts (2)
  • Butter
  • Powdered Sugar
  • Eggs
  • Almonds
  • Salt
  • All Purpose Flour
  • Cake Flour
  • Sweetened Condensed Milk
  • Key Lime Juice

Two Parts to Key Lime Tarts

  1. Crust: Buttery crust, with a bit of crisp texture. This crust is very easy to make and the almond flavor really shines through in this key lime tart.
  2. Key Lime Filling: The Key Lime filling is tart, sweet and creamy. The way a filling should be! The combination of egg yolks and condensed milk make this filling so sweet and creamy. For the best flavor use fresh lime juice, not bottled juice.

How to Make Key Lime Tarts

Nailed It! Key Lime Tarts (3)

First, make the almond tart dough.

  1. Preheat oven to 325° F.
  2. Using a stand mixer with the paddle attachment, in a bowl cream the butter and confectioners sugar until smooth.
  3. Slowly add 1 ½ eggs in and continue to mix.
  4. Add ground almonds, salt and all-purpose flour until combined.
  5. Add cake flour and mix until smooth.
  6. Roll dough into ⅛ inch thickness, cover with plastic wrap and refrigerate until cold.
  7. Butter 12 small tart molds and cut dough to fit.
  8. Line and trim the molds and chill for an additional 30 minutes.
  9. Before baking, fill your tarts with pie weights to keep the pastry from puffing up in the oven.
  10. Bake for 20 minutes or until golden brown.

Next, make the Key Lime filling.

  1. Preheat oven to 300° F.
  2. Using a stand mixer with a paddle attachment, mix condensed milk and egg on low speed until blended and smooth.
  3. Add lime juice and continue to blend until smooth.
  4. Pour mixture evenly into the prepared tart shell.
  5. Bake for 12-15 minutes or until slightly jiggly in the center.
  6. Cool in the refrigerator for at least 1 hour before garnishing.

Garnish the tarts.

  1. Top each tart with fresh raspberries and brush with simple syrup.

Making the Tart

I used a small silicone 3″ tart mold for these instead of a ring mold.

Decorating the Tart

The original recipe called for a brush of Valrhona Cristal Absolute neutral glaze for the raspberries. I went with a simple syrup for a lower cost option. One could easily add a small amount of liquor to the simple syrup if they were wanting that flavor.Don’t have any raspberries on hand? You can also garnish with a few small key limes slices and some lime zest! Add a dollop of whipped cream too.

FAQ

Can I use regular limes instead of key limes?

Yes you can! There are a few differences between key limes and regular grocery store limes. Key lime juice is slightly less tangy, with an aroma you can’t get from the green round citrus you see at your local supermarket. Regular grocery-store limes have more juice than their lighter counterparts; they also tend to be greener and have thicker skin.

How long will the tart last?

The tarts will keep for 3 - 4 days in the refrigerator. Keep them covered to avoid drying out.

What if I don't have pie weights?

You can easily replace pie weights with common pantry items. Dried beans or uncooked rice are a great choice. Keep in mind that you can’t cook the beans or rice if you use them for pie weights.

Looking For More Recipes?

Subscribe to my free newsletter to get new baking tips in your inbox monthly. Find me sharing new recipes and tips on Pinterest, Instagram, or Facebook.

Nailed It! Key Lime Tarts (4)

Nailed It, Key Lime Tarts

A quick and easy Key Lime Tart recipe that is buttery and sweet with the perfect amount of tartness!

No ratings yet

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 Tarts

Calories: 147kcal

Author: Serena

Ingredients

Almond Tart Dough:

  • 13 tablespoon butter
  • 1 ¼ cup confectioner's sugar
  • 1 ½ egg
  • cup ground almonds
  • Pinch of salt
  • ½ cup plus 2 tablespoon AP Flour
  • 2 cup cake flour

Key Lime Filling:

  • 1 can sweetened condensed milk
  • 3 large egg yolks
  • ½ cup key lime juice

Instructions

For the Almond Tart Dough:

  • Preheat oven to 325° F.

  • In the bowl of a stand mixer fitted with a paddle attachment, cream butter and confectioners sugar until smooth.

  • Slowly add 1 ½ eggs in and continue to mix.

  • Add ground almonds, salt and all-purpose flour until combined.

  • Add cake flour and mix until smooth.

  • Roll dough into ⅛ inch thickness, cover with plastic wrap and refrigerate until cold.

  • Butter 12 small tart molds and cut dough to fit. Line and trim the molds and chill for an additional 30 minutes before baking for 20 minutes or until golden brown. Before baking, fill your tarts with pie weights to keep the pastry from puffing up in the oven.

For the Key Lime Filling:

  • Preheat oven to 300° F.

  • Put condensed milk and egg into a stand mixer, use paddle attachment to mix on low speed until blended and smooth.

  • Add juice and continue to blend until smooth.

  • Pour mixture evenly into prepared tart shell and bake for 12-15 minutes or until slightly jiggly in the center.

  • Cool in the refrigerator for at least 1 hour before assembling.

To Assemble:

  • Top each tart with fresh raspberries and brush with simple syrup.

Notes

Recipe Source: SerenaLissy.com

This website provides approximate nutrition information for convenience and as a courtesy only.Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.

All images and content are copyright protected. Do not use our images without prior permission.

Nutrition

Serving: 1Ser | Calories: 147kcal | Carbohydrates: 35g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 28mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg

Tried this Recipe? Pin it Today!Mention @SerenaLissy or tag #serenalissy!

Nailed It! Key Lime Tarts (5)

Here are a few of our favorite citrus flavored recipes:

  • Key Lime Verrine
  • Best Lemon Cheesecake Recipe
  • Lemon Poppyseed Bundt Cake

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What that means is if you click on one of our affiliate links, they may toss a few pennies our way for a commission.

More Recipes

  • No Churn Chocolate Mint Ice Cream
  • No Churn Key Lime Pie Ice Cream
  • Lemon Cupcakes
  • Easy Mango Bread

Reader Interactions

Comments

  1. Diana Johnson says

    I love key lime pie, and these tarts are just beautiful. Every dessert is better in miniature!

    Reply

    • serena says

      Thanks Diana. The minatures were a perfect size, not too much and not too little. And key lime is just one of my favorites!

      Reply

Leave a Reply

Nailed It! Key Lime Tarts (2024)
Top Articles
Latest Posts
Article information

Author: Nicola Considine CPA

Last Updated:

Views: 5948

Rating: 4.9 / 5 (49 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Nicola Considine CPA

Birthday: 1993-02-26

Address: 3809 Clinton Inlet, East Aleisha, UT 46318-2392

Phone: +2681424145499

Job: Government Technician

Hobby: Calligraphy, Lego building, Worldbuilding, Shooting, Bird watching, Shopping, Cooking

Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.