Key Lime Tart Recipe
Calories: 24
Adjust Servings Here: 9 servings
Description
Dive into the refreshing flavors of this zesty key lime tart, a perfect blend of tart citrus and creamy sweetness. Made with a homemade shortcrust pastry, this tart features a smooth and tangy key lime filling, balanced by the richness of condensed milk and a hint of vanilla. Topped with a luscious mascarpone cream and garnished with thin lime slices, this dessert is as visually stunning as it is delicious.
Ingredients
Shortcrust pastry
- 1½ cups (190 g) All-purpose flour
- ½ cup (113 g) Unsalted butter cold and cubed
- ¼ cup (50 g) Granulated sugar
- 1 large Egg yolk
- 2-3 tbsp Cold water
- Pinch of salt
Key lime filling
- 14 oz (396 g) can Sweetened condensed milk
- 4 large Egg yolks or 1 egg + 2 egg yolks
- ½ cup (120 ml) Fresh lime juice (about 4-5 limes)
- Zest of 2 limes
- 4 tbsp (30 g) All-purpose flour or cornstarch
- ½ tsp Baking powder
- 1 tsp Vanilla extract
Mascarpone cream
- ½ cup (113 g) Mascarpone cheese
- ½ cup (120 ml) Heavy cream
- 2 tbsp (16 g) Powdered sugar
Instructions
- Shortcrust dough: Combine flour, sugar, and salt in a large bowl. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. Add the egg yolk and mix lightly. Add cold water, one tablespoon at a time, until the dough come together. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.1½ cups All-purpose flour, ½ cup Unsalted butter, ¼ cup Granulated sugar, 1 large Egg yolk, 2-3 tbsp Cold water, Pinch of salt
- Roll Out and Bake: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and transfer it to a tart pan. Trim the edges and prick the base with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper.
- Key Lime Filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice, lime zest, flour, baking powder, and vanilla extract until smooth.14 oz can Sweetened condensed milk, 4 large Egg yolks, ½ cup Fresh lime juice , Zest of 2 limes, 4 tbsp All-purpose flour, ½ tsp Baking powder, 1 tsp Vanilla extract
- Strain and Fill: Strain the mixture over the partially baked tart shell to remove any zest and ensure a smooth filling.
- Bake: Reduce oven temperature to 350°F (175°C). Bake the tart for 25-30 minutes or until the filling is set and slightly firm to the touch. Let the tart cool completely on a wire rack.
- Prepare the Cream: In a large bowl, beat the heavy cream until soft peaks form. Add the mascarpone cheese, powdered sugar, and vanilla extract. Beat until well combined and stiff peaks form.½ cup Mascarpone cheese, ½ cup Heavy cream, 2 tbsp Powdered sugar
- Pipe the Cream: Transfer the mascarpone cream to a piping bag fitted with a star tip. Pipe decorative shells around the edge of the cooled tart.
- Decorate: Arrange thin lime slices decoratively on top of the tart.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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