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Best Lime Tart Recipe

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“This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy!” —Charis O'Connell, Mohnton, Pennsylvania

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Best Lime Tart Recipe

Prep: 35 min. Bake: 15 min. + chilling

Yield: 12 Servings

35 15 50

Ingredients

1-1/4 cups graham cracker crumbs
5 tablespoons butter, melted
1/4 cup ground almonds
3 tablespoons sugar
FILLING:
4 egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup lime juice
2 teaspoons grated lime peel
TOPPING:
1/2 cup heavy whipping cream
1 tablespoon sugar
1/2 cup sour cream
1 teaspoon grated lime peel
Fresh raspberries and lime wedges

Directions

In a small bowl, combine the cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake at 325° for 15-18 minutes or until edges are lightly browned.
In a large bowl, whisk the egg yolks, milk, lime juice and peel. Pour over crust. Bake for 12-14 minutes or until center is almost set. Cool on a wire rack. Refrigerate for at least 2 hours.
In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime peel. Spread over tart. Garnish with raspberries and lime wedges. Yield: 12 servings.

Nutritional Facts 1 slice equals 288 calories, 16 g fat (9 g saturated fat), 112 mg cholesterol, 138 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Best Lime Tart in Simple & Delicious February/March 2011, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Best Lime Tart

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Reviewed on Jun. 05, 2012 by cflinta1

This is a fantastic recipe. A little too sweet for my taste, but still a great recipe. I did use a tart pan with removable bottom - well worth the $$ investment! Next time I'll try key limes to give it a more "limey" taste. I also added the grated lime peel to the whipping cream before it was whipped, after whipping to stiff, I added the sour cream and continued to beat. It worked out fine, still held its stiff peaks, and saved a step.

Reviewed on May. 04, 2012 by thegeema

My tart pan has a removable bottom.

Reviewed on May. 04, 2012 by gruntsar

This was delicious! Thanks for a great recipe. I will make again. If you have any tips on how to remove the tart from the pan - I'd appreciate it.

Reviewed on Apr. 09, 2012 by HarleyDana

HONESTLY FOLKS THIS PIE IS OUT OF BOUNDS..... I ADDED A DASH OF CINNIMON TO THE GRAHM CRACKER CRUMBS AND SOME VANILLA BEAN PASTE TO THE THE FILLING AND DEPENDING ON YOUR LIME TARTNESS I GRADUALLY ADDED FRESH LIME JUICE WHICH IS WAY BETTER TO GET THE DESIRED TASTE U LIKE I USED LESS THEN 1/2 A CUP..... THE WHIP CREAM TOPPING I USED A DASH OF VANILLA AS WELL....IF YOU DONT MAKE THIS PIE U DONT KNOW WHAT YOUR MISSING...AND LOOKING FOWARD TO MAKING IT AGAIN...:)

Reviewed on Jul. 09, 2011 by mlucas6

It was wonderful! I didn't have a tart pan so I used a rectangular glass dish and it still turned out fabulous. My dad ate the whole thing within a day!