Key Lime Crunch Tart
User Reviews
5
Key Lime Crunch Tart
Description
The tart crust is prepared by pulsing shortbread cookies, sliced almonds, coconut, and sugar together, then combining with melted butter to form a crumbly mixture. This mixture is pressed into an 11-inch tart pan with a raised edge and baked at 325°F until golden brown, creating a textured base that adds crunch and nuttiness.
The filling is made by whipping heavy cream to soft peaks and gently folding in sweetened condensed milk, fresh lime juice, and lime zest. This creates a smooth, creamy custard with bright citrus notes. The filling is spread evenly over the cooled crust and refrigerated for at least two hours to set firmly.
The tart is garnished with reserved lime zest and can be served with whipped cream, lime slices, or mint sprigs for added freshness. For longer storage, it can be frozen instead of refrigerated, retaining its texture and flavor.
Ingredients
- 5 ounces shortbread cookies Lorna Dune brand
- 1 cup shredded coconut very lightly packed, sweetened
- 1 cup almonds I use raw, sliced almonds, sliced
- 2 tablespoons granulated sugar
- 6 tablespoons butter melted
- 2 cups heavy cream
- 1 14- ounce sweetened condensed milk can
- ½ cup lime fresh squeezed juice
- lime zest reserve about 1 teaspoon for garnishing top of tart, finely grated, from 3 medium size limes
Instructions
- Preheat oven to 325˚F.
- Combine Lorna Dune cookies, sliced almonds, coconut and sugar in the bowl of a food processor. Pulse until mixture is coarsely chopped. Add butter and pulse a few more times to combine.
- Dump cookie mixture into an 11-inch tart pan with a removable bottom**. Pat mixture up sides of pan forming a fairly thick edge. Pat remaining crumbs across bottom of pan.
- Place pan in oven and bake crust for 12-15 minutes or until golden brown. Set aside to cool completely.
- Whip the cream until soft peaks form when you lift the beater. Fold in the condensed milk, lime juice and lime zest (save a teaspoon for the top). Spread the filling into the pan evenly, swirling the top a bit. Sprinkle with reserved lime zest and refrigerate for at least 2 hours before serving. Serve with a dollop of whipped cream, a thin half slice of lime and a sprig of mint, if desired.
- If you want to make this farther in advance (a week or two), just freeze it instead of refrigerating. Transfer from freezer to refridg a few hours before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 83mg | 28% |
| Sodium | 173mg | 7% |
| Potassium | 260mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 157mg | 16% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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