Olive Magazine
Mini Key Lime Tarts Recipe

Key lime tarts

Published: March 29, 2019 at 3:35 pm
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  • Preparation and cooking time
    • Total time
    • + chilling + cooling
  • Easy
  • Makes 8

Key lime tart pairs lime juice with condensed milk which makes for an easy yet magical flavour combination

Nutrition:
NutrientUnit
kcal623
fat42.1g
saturates25.7g
carbs51.7g
sugars32.5g
fibre1.6g
protein8.5g
salt0.2g
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Try our key lime tarts recipe then check out our key lime pie.


How to make key lime tarts

Condensed milk has a slight caramel note that really makes the lime shine. To make these tarts really special, the pastry is infused with a little coconut flavour, which is a delicious and classic pairing with the lime. The pastry for these tarts can be made a few days in advance and chilled, or made and frozen for up to a month

Ingredients

COCONUT PASTRY

  • 200g plain flour, plus extra for dusting
  • 25g desiccated coconut, toasted
  • 40g icing sugar
  • 125g unsalted butter, diced and chilled
  • 1 large egg yolk
  • 1/4 tsp coconut flavouring

FILLING

  • 3 large egg yolks
  • 2 limes, zested
  • 150ml (about 4-5 limes) lime juice
  • 397g tin condensed milk

TOPPING

  • 300ml double cream
  • 1 lime, zested

Method

  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. To make the pastry, put the flour, coconut, icing sugar and a pinch of salt into a food processor, and pulse until combined. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk, 1 tbsp of ice-cold water and the coconut flavouring, then pulse until clumps start to form. Tip the mixture out onto a worksurface and use your hands to bring it together into a dough. Form a thick sausage shape, cover, then chill for 2 hours until firm.

  • STEP 2

    Remove the pastry from the fridge and cut into 8 equal rounds. On a lightly floured worksurface, roll out each piece until 2-3mm thick. Use to line 8 loose-bottomed 10cm tart tins, or use straight-sided chefs’ tart rings for a more refined look. Trim off the excesses, then chill again until firm.

  • STEP 3

    Line each tart shell with a crumpled piece of baking paper and fill with rice or baking beans. Bake in the oven for 15-20 minutes or until starting to brown at the edges. Remove the baking beans and baking paper, and bake for another 5 minutes or until the inside of the shells are starting to brown. Remove and leave to cool.

  • STEP 4

    Turn down the oven to 180C/fan 160C/gas 4. For the filling, whisk the egg yolks and lime zest with an electric mixer on high speed for 2 minutes, then add the lime juice and whisk for 30 seconds. Then, with the mixer still running on a medium speed, slowly pour in the condensed milk, mixing until slightly thickened. Pour the mixture into the tart shells and bake for 10-15 minutes or until set around the outside and just a little wobbly in the middle. Allow to cool to room temperature before chilling for a few hours before serving.

  • STEP 5

    For the topping, very lightly whip the double cream and dollop a little on top of each tart, finishing with a little lime zest sprinkled over.

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