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Key Lime Tart with Fresh Fruit

Flaky pastry tarts filled with tangy key lime custard and topped with vibrant, sweet fruit.


1 1/4 C flour

4 Tbsp. cold, unsalted butter, cut in cubes

1 tsp. salt

1 Tbsp. sugar

4-5 Tbsp. ice water

1/14-oz. can sweetened condensed milk

4 egg yolks

1/4 C sugar

1/8 tsp. salt

2/3 C juice from Key limes

1 tsp. Key lime zest

1 C raspberries

1 C currant berries

Edible flowers and micro herbs, to garnish


Preheat oven to 375 degrees F.

Place flour, butter, salt, and sugar in food processor; pulse until mixture resembles course sand. Add ice water one tablespoon at a time, until dough comes together; do not overmix. Refrigerate 15 minutes or overnight if possible.

Remove pastry from refrigeration and roll into a large round that exceeds tart pan. Mold into tart pans. Fill with pie weights and bake for 20 minutes. Remove and cool.

While pastry is in the oven, whisk together condensed milk, egg yolks, sugar, salt, lime juice, and zest. Pour into pastry and put all back into the oven at 350 degrees for another 30 minutes or until filling is slightly firm.

Remove, cool, and top with fruits in a decorative fashion.