Description
A refreshing and tangy Key Lime Kiwi Tart featuring a buttery graham cracker crust filled with a creamy key lime custard, topped with fresh kiwi slices. This tropical-inspired dessert is perfect for summer gatherings or anytime you crave a citrusy treat.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- ½ cup key lime juice (fresh or bottled)
- 1 tablespoon lime zest
Topping
- 4–5 ripe kiwis, peeled and sliced
- Whipped cream (optional, for topping)
- Fresh mint leaves (optional, for garnish)
Instructions
- Prepare the crust: Preheat your oven to 350°F. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan to form an even crust. Bake the crust for 8 minutes, then remove it and let it cool slightly.
- Make the filling: In a separate bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, and lime zest until the mixture is smooth and creamy.
- Bake the tart: Pour the filling into the cooled crust. Bake for 15–18 minutes, or until the center is set but still has a slight jiggle when moved.
- Chill the tart: Allow the tart to cool to room temperature, then refrigerate it for at least 3 hours or until fully chilled and set.
- Decorate and serve: Just before serving, arrange the sliced kiwis on top of the tart in a decorative pattern. Optionally, add whipped cream and garnish with fresh mint leaves for an elegant touch.
Notes
- You can substitute regular lime juice if key lime juice is unavailable.
- For a fruity twist, add a layer of sliced strawberries or pineapple beneath the kiwi topping.
- This tart is best enjoyed chilled on the day it’s fully assembled.
