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 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.
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.
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.
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...:)
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!