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


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




  • 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.

Check out more of our best tart recipes here...

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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