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!!

Being a food blogger and not knowing the difference between a Pie and a Tart, now that s a little embarrassing ☺️.But I sure was  unaware of the difference till a few months back. I did a research on the net, reading lot of posts by eminent foodies and bloggers and finally made some notes to share with you all.

Pies are usually round in shape whereas Tarts are of different shapes..oblong, square and sometimes irregularly formed.

Pies are baked in ceramic or Pyrex dishes and served in the same dish while Tarts are baked in a metal pan with removable bottoms and served on a serving plate.

Pies always have a crust covering the top of the pie where as Tarts usually never have a pastry covering on the top.

Pie crusts are flakier,crisper and lighter where as Tart crusts are firmer and crumblier.

A key Lime Tart or Pie is a classic American dessert made from egg yolks, condensed milk and key lime juice. Key limes are slightly yellow in colour with more seeds, are more aromatic and tarter than the normal lime and lemon. If you don’t find key limes in your area you can check out for bottled key lime juice in specialty and online stores.

For the 162 nd Foodie Monday Bloghop the theme being Lemon Affair I decided to bake a Key Lime Tart with a short crust pastry base and a condensed milk,egg yolks  lime juice and cream filling baked to perfection and served with a dollop of cream and lemon zest.

Can the Tart be made a no Bake and eggless one?

The base of this ultra delicious Tart can also be a no bake one made from a biscuit and butter base rather than a classic short crust pastry base. Lot of recipes also have a no Bake, eggless filling made from whipping cream, condensed milk and Key Lime juice with lemon rind and kept in the fridge for 5-6 hours to set .The acidity in the lemon helps to set the dessert.

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Traditional Key Lime Tart Recipe

Print 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!!

• Coursedessert
• Cuisineamerican

Servings	Prep Time
6 Servings	20 Minutes

Cook Time	Passive Time
30 Minutes	1 Hour

Servings Prep Time 6 Servings 20 Minutes

Cook Time Passive Time 30 Minutes 1 Hour

Traditional Key Lime Tart Recipe Print 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!! Coursedessert Cuisineamerican Servings Prep Time 6 Servings 20 Minutes Cook Time Passive Time 30 Minutes 1 Hour Servings Prep Time 6 Servings 20 Minutes Cook Time Passive Time 30 Minutes 1 Hour

Ingredients

For the short crust Pastry

• 175 gm all purpose flour
• 100 gms butter Cold and chopped
• 50 gms castor sugar
• 1 Big egg
• 1 Tsp vanilla extract

For the Filling

• 200 gm Condensed Milk
• 2 Egg yolks
• 3-4 Pieces lime Juiced
• 1 Tbsp lemon rind
• 30 gm Creqm (amul cream)

Servings: Servings

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.

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