Best 3 Key Lime Tart Recipes
Indulge in the tantalizing world of key lime tarts, where sweet and tangy flavors dance on your palate. These delectable treats are not just a dessert; they are an experience that will transport you to a tropical paradise. With their vibrant green filling and flaky, buttery crust, key lime tarts are a feast for the eyes and the taste buds.
This article presents a collection of carefully curated key lime tart recipes, each with its own unique twist. From the classic key lime tart, with its perfectly balanced filling and graham cracker crust, to the more adventurous variations that incorporate coconut, chocolate, and even avocado, there's a recipe here to satisfy every craving. Whether you're a seasoned baker or just starting your culinary journey, these recipes provide step-by-step instructions and helpful tips to guide you towards creating a stunning key lime tart that will impress family and friends alike. So, grab your apron and prepare to embark on a key lime adventure!
KEY LIME TART
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
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.
MANGO-KEY LIME TART
Fresh lime zest and juice are best for this tart. If you can't get Key limes (sometimes called West Indian or Mexican limes), use regular (Persian) limes, or even lemons!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Finely grind crackers with sugar in a food processor (you should have about 1 1/4 cups). Add butter and pulse until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; press into bottom and up sides. Place pan on a baking sheet and bake until crust is fragrant and slightly darker, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
- Meanwhile, puree mangoes in food processor and strain through a coarse sieve. In a bowl, whisk together 1 1/4 cups strained mango puree, condensed milk, lime zest and juice, yolks, and salt. Pour into crust. Bake until filling is set around edges but still slightly loose in center, about 25 minutes.
- Let tart cool on a wire rack 1 hour; then refrigerate until chilled, at least 2 hours and up to overnight. Serve, with whipped cream and diced mango on the side.
KEY LIME MERINGUE TART
Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs to chill for at least an hour before serving.
Provided by Karen DeMasco
Categories Egg Dessert Easter Cream Cheese Lime Spring Family Reunion Potluck Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Kosher
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For Key lime curd:
- Whisk eggs, yolks, sugar, lime juice, lemon juice, and coarse salt in medium metal bowl. Set bowl over medium saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens slightly and instant-read thermometer inserted into curd registers 140°F for 3 minutes, 5 to 6 minutes total (do not allow to boil). Remove bowl from over water. Gradually whisk butter into curd a few cubes at a time until smooth, allowing butter cubes to melt before adding more. Strain curd through fine sieve set over small bowl. Press plastic wrap directly onto surface of curd and chill overnight. DO AHEAD: Lime curd can be made 2 days ahead. Keep chilled.
- For crust:
- Using electric mixer, beat butter, cream cheese, and sugar in medium bowl until smooth. Add flour and salt and beat just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.
- Preheat oven to 375°F. Roll out dough on lightly floured work surface to 11- to 12-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Trim dough overhang to 1/2 inch, then fold overhang in, forming double-thick sides extending 1/4 inch above sides of pan. Pierce crust all over with fork. Freeze crust 20 minutes.
- Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 25 minutes. Remove foil and beans. Continue to bake until crust is golden and cooked through, about 20 minutes longer. Cool crust completely in pan on rack. Spread curd evenly in baked crust. Chill while making meringue.
- For meringue:
- Using electric mixer, beat egg whites in large bowl on medium speed until foamy. Increase speed to medium-high and beat until soft peaks form. Gradually add sugar and powdered sugar 1 tablespoon at a time; beat until meringue is very thick and glossy, about 5 minutes. Beat in vanilla and coarse kosher salt.
- Spoon meringue in dollops atop curd, then spread and swirl decoratively with table knife. Using kitchen torch, brown meringue in spots, creating white and golden peaks and valleys. Chill uncovered at least 1 hour before serving. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
- Remove sides from tart pan. Place tart on platter and serve.
Tips:
- Use fresh key limes. Key limes have a more intense flavor than regular limes, and they will give your tart the best flavor.
- Zest the limes before you juice them. The zest contains a lot of flavor, so it's important to get it all in your tart.
- Use a food processor to make the crust. This is the easiest way to get a smooth, even crust.
- Press the crust into the tart pan firmly. This will help prevent it from cracking when you bake it.
- Bake the crust for 10-12 minutes, or until it is golden brown.
- Let the crust cool completely before you fill it. This will help prevent the filling from cracking.
- Use a stand mixer or hand mixer to beat the egg yolks and sugar together. This will help to incorporate air into the mixture, making it light and fluffy.
- Gradually whisk the lime juice into the egg yolk mixture. This will help to prevent the eggs from curdling.
- Cook the filling over medium heat, stirring constantly. This will help to prevent it from scorching.
- Pour the filling into the cooled crust.
- Refrigerate the tart for at least 4 hours, or overnight. This will allow the filling to set.
- Serve the tart with whipped cream or ice cream.
Conclusion:
Key lime tart is a classic dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste. Whether you like it tart or sweet, with a graham cracker crust or a shortbread crust, this recipe is sure to please. So next time you are looking for a delicious and refreshing dessert, give key lime tart a try.
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