Best Lime Tart Recipe
Best Lime Tart Recipe photo by Taste of Home

Best Lime Tart Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 35 min. Bake: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min. + chilling
MAKES: 12 servings

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

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.

Directions

  1. Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake 15-18 minutes or until edges are lightly browned.
  2. In a large bowl, whisk egg yolks, milk, lime juice and peel. Pour over crust. Bake 12-14 minutes or until center is almost set. Cool on a wire rack. Refrigerate at least 2 hours.
  3. 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.
Originally published as Best Lime Tart in Simple & Delicious February/March 2011, p33

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.

This recipe pairs well with a sweet white wine.

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Reviews for Best Lime Tart

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jul. 21, 2013

Great flavor...nice balance of sweet to tart.

MY REVIEW
Reviewed Jun. 5, 2012

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.

MY REVIEW
Reviewed May. 4, 2012

My tart pan has a removable bottom.

MY REVIEW
Reviewed May. 4, 2012

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.

MY REVIEW
Reviewed Apr. 9, 2012

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...:)

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