Mini Key Lime Tarts Recipe

Key lime tarts

  • makes 8
  • Easy

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




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


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


  • double cream 300ml
  • lime 1, zested


  • 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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Nutritional Information

  • Kcals 623
  • Fat 42.1g
  • Saturates 25.7g
  • Carbs 51.7g
  • Sugars 32.5g
  • Fibre 1.6g
  • Protein 8.5g
  • Salt 0.2g