I'll admit, key limes have completely taken over my thought process when crafting recipes for blogs. They have a stronger flavor compared to regular limes and are often used as substitutes for recipes that call for the latter. So far, I've made recipes for a key lime pie and a no-bake key lime cheesecake. Now, for this occasion, I'm sharing one for a key lime tart.

I've also covered fruit tarts in the past including a lemon-lime curd variant. However, the curd/filling for these key lime tarts made somewhat differently. Besides the obvious substitute for the juice and zest, this curd also substitutes sweetened condensed milk for the sugar in the recipe.

The reaction of an acid with condensed dairy allows for the filling to bake much quicker. The juice will also be used to flavor the whipped cream that will go on top of the tarts once they're done.

Like my other key lime dessert recipes, I strongly advised that you rely strictly on fresh juice if you want your tarts to have the best flavor. You'll thank me later if you do. This recipe will yield up to two key lime tarts, so two tart shells are required. If you have the extra money, you can buy some ready made ones from your grocery store to make things simpler. They should be at least 3.5 inches in diameter.

The recipe

Whipped cream ingredients

  • 2 cups heavy cream, cold
  • 2 tbsp powdered sugar
  • 1 tbsp key lime juice

Curd & tart ingredients

  • 1 can (14 oz) sweetened condensed milk
  • 3/4 cup key lime juice
  • zest 2 key limes
  • 4 large eggs
  • 1 pinch salt
  • 2 pre-baked tart shells, 3.5" in size

The directions

  1. To make the filling, whisk together the sweetened condensed milk, juice, zest, eggs, and salt in a non-reactive bowl until smooth. Set aside.
  2. Preheat an oven at 180°C. Place the pre-baked tart shells onto a parchment-lined baking sheet, then insert pie weights wrapped in more parchment inside them. Place the baking sheet into the oven and blind bake the tart shells for 15 minutes. Temporarily remove the baking sheet from the oven.
  3. Fill each shell evenly with the finished curd and place them back into the oven to bake for an additional 15 minutes. Remove the finished tarts to cool.
  4. To make the whipped cream, pour the heavy cream into the bowl over an ice bath and beat with the chilled whisk until it forms soft peaks. Add the powdered sugar and juice to the whipped cream and beat until the forms stiff peaks.
  5. Serve the tarts topped evenly with the whipped cream.

Serves: 2 tarts
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