Key Lime Tart

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Recipe: #35349

July 29, 2020

"From the Cook's Pantry. Times are estimated and do not include time in the refrigerator. I have made this and when I did I used 6 limes, zested 2 and squeezed the juice out of all of them but only got 125ml and when the DH tasted he said it was just right for him but he said that the base was a bit dry and when I made the base I used milk arrowroot biscuits and the 200 hundred grams of butter so will next time used just 1 packet of milk arrowroot which is 250 grams instead of 400 grams and bake the base for 5 minutes the first time and the 15 minutes for the second bake to set the filling and it also freezers well, the DH cut it up and put it into a plastic container with a tight lid and takes the amount he wants for his for his morning and afternoon smoko."

Original is 6-8 servings


  • Serving Size: 1 (326.3 g)
  • Calories 1078.5
  • Total Fat - 68.5 g
  • Saturated Fat - 33.9 g
  • Cholesterol - 1421.8 mg
  • Sodium - 653.2 mg
  • Total Carbohydrate - 86.7 g
  • Dietary Fiber - 1.3 g
  • Sugars - 53 g
  • Protein - 31 g
  • Calcium - 526.7 mg
  • Iron - 5.1 mg
  • Vitamin C - 18.9 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Pre-heat oven to 160C and very lightly grease a 20cm loose-based tart tin.

Step 2

In a food processor add the digestive biscuits and blitz into a crumb and then transfer to a large bowl and add melted butter and salt and mix well to combine.

Step 3

Pour crumb mixture into the tart tin and firmly press into the base and sides ensuring even coverage. Place into oven for 10 minutes and then remove and allow to cool (if the biscuit has risen slightly, gently press down with the back of a dessert spoon to re-form and even base).

Step 4

Using electric beaters or stand mixer, whisk egg yolks for 1-2 minutes or until slightly foamy and then add condensed milk and whisk for 3-4 minutes and finally, add lime juice and lime zest and whisk for a further 3 minutes.

Step 5

Pour filling into the cooled tart base and level out with a spatula if required and place back into the oven for 15 minutes.

Step 6

Allow to cool and transfer to refrigerator to set for a minimum of 3 hours.

Step 7

Serve with slightly whipped thickened cream and top with lime zest.


No special items needed.

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