Traditional Key Lime Tart Recipe
Here’s an oven baked,zesty,creamy Key Lime Tart Recipe with an authentic pastry crust…a delightfully sweet dessert with the perfect amount of tartness!!
Servings Prep Time
6Servings 20Minutes
Cook Time Passive Time
30Minutes 1Hour
Servings Prep Time
6Servings 20Minutes
Cook Time Passive Time
30Minutes 1Hour
Ingredients
For the short crust Pastry
For the Filling
Instructions
  1. Place flour and sugar in a bowl, add in the butter and rub the ingredients with both hands till they resemble bread crumbs.
  2. Whisk the egg with the essence lightly and add to the flour mix.
  3. Knead it gently to a smooth ball, wrap in a cling film and refrigerate for nearly an hour. This mix can be refrigerated till 3 days. If the mix is too sticky add 1-2 tbsp of flour .
  4. Preheat the oven to 160 deg C.
  5. Take out the refrigerated pastry, thaw for 10 minutes and roll it out in between parchment papers with a little flour sprinkled to 1/4 cm thickness.
  6. Adjust the rolled out pastry inside a lightly dusted Tart mould and press the pastry to take the shape of the Tart shell.Cut out the extra pastry hanging from the sides.
  7. Prick the base of the pastry with a fork to make small holes or Bake blind for 15- 18 minutes or till the crust browns slightly.Once baked take out of the oven and keep aside.
  8. To make the filling, mix in the egg yolks and cream together, whisk in the condensed milk, lime juice and rind till smooth and thick….for a minute or two.
  9. Pour into the semi baked tarts ensuring its 3/4 th full and bake at 160 deg C for 10- 15 minutes or until the filling is firm when shaken.
  10. Remove from oven, cool, serve cold topped with fresh lime rind and cream.