Mix Recipes

Key lime tart

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This traditional lime tart with graham cracker crust is a must-make dessert for summer! Every bite is creamy, juicy, and the perfect balance of tart and sweet!

If you’re not sure what dessert to make for a potluck, you really can’t go wrong with a fruit tart. They’re the perfect way to showcase all the delicious fruits that summer has to offer! These pear, berry, and strawberry tart recipes are just a few of my favorites. You must try them at your next meeting. I am sure they will be a hit!

Close-up of a slice of Key Lime Tart.

Homemade Key Lime Quark Tart

Nothing says summer like the taste of key lime. I’m always so excited when I see bakeries offering Key Lime Pies and Tarts because, honestly, they’re one of my all-time favorite desserts! While I like to enjoy them year-round, the flavor and texture of Key Lime Tarts make them perfect for summer. They’re light and zesty while still being creamy and indulgent. Bringing those quintessential summer flavors into your kitchen is easy with this Homemade Key Lime Tart recipe! Your friends and family won’t be able to get enough. My mouth is watering just looking at it in all its sparkling citrus glory!

Making a quark cake at home is much easier than you think. It takes less than an hour from start to finish! One thing to keep in mind, however, is that the cake will need a few hours to cool and set in the fridge after baking. As tasty as it is, it’s not the best if you’re short on time! On the other hand, it’s GREAT for getting ahead and can take a lot of pressure when you’re trying to prepare for a summer gathering. But be prepared – everyone will want a piece. Make sure you grab one!

All the ingredients needed

The great thing about this recipe is that it uses so many simple ingredients! The key here (pun definitely intended) is to use key limes when you can find them, as they add a sweeter, more floral flavor to your filling. If you’re looking for measurements, you can find them all in the recipe card below.

Graham cracker crust

  • Graham breadcrumbs: I love using graham cracker crumbs for the crust for their amazing texture and nutty flavor. You can also use things like Nilla waffles, shredded granola, or shortbread cookie crumbs! You can also use a pie crust if you like!
  • lime zest: Add some lime zest to your crust for citrus flavor to permeate each layer.
  • powdered sugar: To sweeten the crust.
  • Salt: Prevents your crust from tasting stale.
  • Unsalted Butter: Melted, unsalted butter adds richness and helps your crust take shape!

Key Lime Quark Filling

  • lime zest: Added for savory flavor and aroma.
  • egg yolk: Egg yolk acts as a binder for curds, helping to achieve the perfect wobbly, glossy filling.
  • Sweetened condensed milk: Gives a smooth creaminess to the pie filling.
  • lime juice: Use freshly squeezed Key Limes if you can find them! If not, regular limes will work as a substitute.
  • Salt: Salt helps improve the overall flavor of the filling.

Beaten topping

  • whipped cream: Make sure you use chilled whipping cream. The colder temperatures help him pitch properly.
  • powdered sugar: Gives a silky sweetness to the whipped topping.
  • lime zest: (Optional) For an extra kick of citrus flavor.

Let’s bake!

I’ve broken this key lime tart recipe into 3 different parts to make things a little easier. From seasoned bakers to novices, this is a dessert anyone can make!

Prepare crust

  1. Preheat oven: Preheat oven to 325 degrees Fahrenheit.
  2. Combine ingredients: Combine the graham cracker crumbs, zest, powdered sugar, salt, and melted butter in a medium bowl.
  3. Press into the pan: Pour the mixture into a 9-inch tart pan and use your fingers or a small measuring cup to really press the crust into the pan. Place in the freezer for 20 minutes to chill.

Preparation of the lime filling

  1. Mix: In a large bowl, combine zest, egg yolks, sweetened condensed milk, lime juice, and salt.
  2. Put on the crust, bake: Pour the filling into the chilled crust. Bake for 50 minutes, until the edges are set and the center is still jiggly.
  3. Relax: Allow to cool to room temperature and then refrigerate for at least 4 hours.

topping

  • Whip: Whip the cream, powdered sugar and optional lime zest until medium stiff.
  • Garnish: Serve the chilled tart and garnish with lime wedges and lime zest.

3 photo collage of tart base and filling in preparation.

Tips and Variations

Here are a few additional ways you can personalize your cake! You’ll love how it turns out. It’s the perfect summer dessert filled with so much fruity flavor!

  • Make it Mini: You can use a mini tart pan to make personal sized versions of this recipe!
  • Let it set: The most important step in making the cake is letting it cool. This will help the curd to set up so it can be sliced ​​evenly without any of the filling spilling out! I recommend refrigerating the tart for at least 4 hours.
  • Use lemon instead: All of the lime zest and juice in this recipe can be swapped out for lemon. If you’re a lemon lover, you also have to try this Lemon Meringue and No-Bake Lemon Cake!

Top down view of a slice of Key Lime tart being picked up with a pie server.

Storing leftover lime pie

Unfortunately, I never have leftovers from this cake. I’ll be back for a slice and my kids will have devoured it to the crumbs. For the slim chance you might have a few slices left, here’s how to make it taste fresh and delicious!

  • In the refrigerator: Covered with cling film or stored in an airtight container, your tart will keep for up to 4 days.

Close-up of a sharp slice with a bite taken out with a fork.

Calling all Key Lime lovers! Here are a few more incredibly delicious desserts to get you through the summer! From cakes to no-bake treats, Key Lime’s flavor goes great with just about any dessert you can think of.

crust

  • Preheat the oven to 325°.

  • Combine the graham cracker crumbs, zest, powdered sugar, salt, and melted butter in a medium bowl.

  • Pour the mixture into a 9-inch tart pan and use your fingers or a small measuring cup to really press the crust into the pan. Place in the freezer for 20 minutes to chill.

filling

  • In a large bowl, combine zest, egg yolks, sweetened condensed milk, lime juice, and salt. Pour the filling into the chilled crust. Bake for 50 minutes, until the edges are set and the center is still jiggly.

  • Allow to cool to room temperature and then refrigerate for at least 4 hours.

topping

  • Whip the cream and icing sugar and optionally the lime zest until medium stiff. Serve the chilled tart and garnish with lime wedges and lime zest.

serves: 10

calories330kcal (17%)carbohydrates40G (13%)protein6G (12%)Fat17G (26%)Saturated Fatty Acids10G (50%)Polyunsaturated fat1GMonounsaturated fatty acids5Gtrans fat0.2Gcholesterol121mg (40%)sodium203mg (8th%)potassium224mg (6%)fiber1G (4%)sugar32G (36%)Vitamin A577ie (12%)vitamin C7mg (8th%)calcium153mg (fifteen%)iron1mg (6%)

All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value will vary per household based on the brands you use, measurement methods, and serving sizes.

course dessert

kitchen American

keyword Key lime tart, lime tart

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