Key Lime Tart Recipe

For Graham Cracker Crust:

• 1.5 cups graham cracker crumbs (about 14-15 whole crackers)
• 6 tbsp unsalted butter, melted

For Tart Filling:

• Two 14-ounce cans sweetened condensed milk
• 2/3 cup sour cream
• 3/4 cup fresh key lime juice
• 1 tbsp lime zest (optional)

For Whipped Cream Topping:

• 1 cup heavy cream
• 1/4 cup powdered sugar

Make the Crust

Heat your oven to 350F.

Grind graham crackers until super fine – food processor is fastest but a bag and rolling pin works too.

Mix crumbs with melted butter until it feels like damp sand and holds together when squeezed.

Press firmly into a 10-inch tart pan, covering bottom and up the sides. Use a flat-bottomed glass to really pack it down.

Bake the Crust

Bake for ~8 minutes. Pull out and let cool while you make the filling.

Mix the Filling

In a large bowl, whisk together condensed milk, sour cream, lime juice, and zest until completely smooth.

Pour into the cooled crust.

Bake the Tart

Bake for ~7-10 minutes. The filling should be mostly set with just a tiny wobble in the center. Don’t let the top brown – it happens fast.

Cool It Down

Let sit on the counter for ~30 minutes, then refrigerate for at least 2 hours until completely cold and set.

The filling firms up as it chills – don’t skip this step or you’ll have soup.

Make Whipped Cream

Whip cream until soft peaks form. Add powdered sugar and whip to stiff peaks.

Don’t overwhip or you’ll make butter.

Finish and Serve

Pipe the whipped cream around the edges for fancy, or spread all over for maximum cream-to-tart ratio.

Keep cold until serving. The tart holds for 2-3 days covered in the fridge, but the crust gets softer each day.

Key Lime Tart

This is what I make when I want key lime pie but don't want to deal with a regular pie crust. The graham cracker base is easier and honestly tastes better with the tart lime filling. Takes about 20 minutes of actual work, then the fridge does the rest.

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Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Cooling Time: 2 hours hrs 30 minutes mins

Total Time: 3 hours hrs

Ingredients

For Graham Cracker Crust:

• ▢ 1.5 cups graham cracker crumbs about 14-15 whole crackers
• ▢ 6 tbsp unsalted butter melted

For Tart Filling:

• ▢ Two 14-ounce cans sweetened condensed milk
• ▢ 2/3 cup sour cream
• ▢ 3/4 cup fresh key lime juice
• ▢ 1 tbsp lime zest optional

For Whipped Cream Topping:

• ▢ 1 cup heavy cream
• ▢ 1/4 cup powdered sugar

Instructions

• Heat oven to 350F.
• Process graham crackers to fine crumbs, mix with melted butter until sandy.
• Press mixture firmly into 10-inch tart pan, using glass to compact.
• Bake crust 8 minutes, let cool.
• Whisk condensed milk, sour cream, lime juice, and zest until smooth.
• Pour filling into cooled crust.
• Bake 7-10 minutes until barely set with slight wobble.
• Cool 30 minutes at room temperature.
• Refrigerate minimum 2 hours until completely set.
• Whip cream with powdered sugar until stiff peaks form.
• Top tart with whipped cream before serving.
• Keep refrigerated up to 3 days.