Best Lime Tart
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
Ingredients
- 1-1/4 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 1/4 cup ground almonds
- 3 tablespoons sugar
- FILLING:
- 4 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup lime juice
- 2 teaspoons grated lime zest
- TOPPING:
- 1/2 cup heavy whipping cream
- 1 tablespoon sugar
- 1/2 cup sour cream
- 1 teaspoon grated lime zest
- Fresh raspberries and lime wedges
Reviews
I absolutely love this recipe! I have made it three times now in the past three weeks. It's so good that one of my neighbors texted me asking when I was going to make it again. The second time I made it, I did half granulated sugar and have brown sugar. Yuuummmy! In addition, I put the graham crackers, the sugar, and the almonds in a small food processor. After these ingredients are fully pulsed, I add the melted butter and use the "pulse" mode again. Another time, I used pine nuts instead of almonds. This was also delicious! I also modified the whipped cream. I followed a standard whipped cream recipe (because I don't like sour cream.) Instead of using vanilla extract, I used coconut extract. The combo of coconut in the whipped cream and the lime tart were a big hit!
Lots of rave reviews. So easy to make and refreshing. I love the almonds in the crust. Makes it a little more interesting. I figured out to ground the almonds I put them in a zip lock bag and bang them with the rolling pin. Then I add the sleeve of graham crackers and bang away. Less mess and gets out my aggressions. Very tasty. Worth trying.
I have made this several times now and love it! Each time I've made it someone has asked for the recipe. The ground almonds (not almond flour) in the crust really make the crust phenomenal. The whipped topping isn't too sweet and balanced the tartness from the lime really well. I am annoyed by Ceege (4 start rater). She did not even make it and was unwilling to do a little leg work and now has tarnished the perfect rating this awesome tart had. Make it. You'll love it!
This sounds like what I have been looking for. However, I need to make the small mini tartlets (for a shower). Can this recipe be adapted to do that? If so, how long should I bake it and how many will it make.
The new family favorite! Toe-curlingly delicious. I can't find my tart pan so I used a spring form pan. Worked fantastic!
Nothing short of amazing. Passed the recipe on to a friend who agreed! This one's a keeper!
Great flavor...nice balance of sweet to tart.
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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 tart pan has a removable bottom.