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The secret to an easy key lime tart is the sweetened condensed milk and the greek yogurt! This recipe uses less than 7 ingredients and takes less than 30 mins in the oven, total. Talk about a tangy win! On top of all the greatness, this key lime tart is thick, creamy, tangy and fresh. Perfect for anyone looking for a sweet treat.
Key lime tarts are perfect for the spring and summer months because they are served chilled and are very refreshing. Key lime tarts serve well with a basic whip, or a coconut whip can be a lovely addition to add extra flavour.
What’s a key lime tart made of?
A key lime tart is made up of a graham cracker base stabilized with butter. The filling is made up of lime juice and zest, sweetened condensed milk and stabilizers, depending on the recipe. Traditionally, people think key lime tarts and pie are green, however they are actually yellow. The green color comes from dyes.
How do you know when a key lime tart is done?
Once the tart shell has been cooked the filling usually takes about 15 mins or less to bake. To know if the tart is done you’ll notice the slightly raised rim of the filling and the center will still have a slight wobble.
What makes the best key lime tart filling?
Of course this is my own opinion here but I believe sweetened condensed milk, greek yogurt, and egg yolks make the best key lime tart. This is because the greek yogurt works with the tanginess of the lime juice, deeping the flavour, and the egg yolk helps stabilize the filling and give it a beautiful richness.
How to make a simple tart:
This recipe is broken up into three main stages; the crust, the filling, and the chilling. After that, the tart’s ready to enjoy.
Crust – The crust is made up of crushed graham crackers, melted butter, and brown sugar to give it that classic crust.
Filling – To make the filling combine fresh lime juice, unsweetened greek yogurt, sweetened condensed milk, and egg yolks and whisk together until smooth.
Chilling – After the tart has been cooked, it is important to chill it in the fridge for 3 hours or overnight before enjoying.
For more summer dessert inspiration.
How to store the tart:
I recommend keeping this tart in an airtight container in the fridge up to 4 days.
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Easy Key Lime Tart
Equipment
- 1 Food processor, rolling pin, or flat bottom cup
- 1 9” Tart pan with removable bottom
- 1 Cookie sheet
Ingredients
Crust
- 2.5 cups crushed graham crackers
- 1/2 cup unsalted melted butter
- ⅔ cup lightly packed brown sugar
Filling
- 1 can sweetened condensed milk (300 ml)
- 3 egg yolks
- 1 cup unsweetened greek yogurt
- ⅔ cup fresh lime juice
- 2 tablespoon lime zest
Instructions
- Preheat oven to 350 fahrenheit.
- Finely crush graham crackers in food processor, or by pounding in a ziplock with a rolling pin or flat bottomed cup. There should be about 2.5 cups. Then, add to a bowl and combine melted butter and brown sugar. With a spatula, or your hands, mix together. The crust should form a crumbly consistency.
- Pour into tart pan. Work the crumble into the pan, firmly pressing it into all the nooks and crannies. Once done, place on a cookie sheet and place in oven and bake for 10-15 min or until toasted. Once removed, if you notice it has puffed up, use a flat bottomed cup or measuring cup to lightly press down.
- In another bowl add sweetened condensed milk, yolks, greek yogurt, lime juice, zest, and whisk until smooth. Pour filling into crust so it’s in line with the crust’s edge. Place back on the cookie sheet and bake in the oven for 12-15 mins. You will know it is done when the filling’s edge is slightly raised and the center still has a slight wobble.
- Remove from oven and let cool completely, then place in the fridge to chill for three hours or overnight. Enjoy chilled.
Very Simple
I can’t wait to try this!