Limes are in season now and one of my favourite desserts is key lime tarts. I saw this recipe on Sally’s baking addiction and decided to give it a go. I’ve made key lime tarts before (click here for the recipe) but this new recipe calls for cream cheese… yum! As usual, I tried to cut down the sugar and butter as much as possible and the result is a delicious, tangy and very sour tart – which I absolutely love! So if you are not a fan of sour stuff, reduce the amount of lime juice used. Other than that, this recipe is perfect for dinner parties and it’s really easy to make!
Nutrition per tart (12 serves)
Ingredients for the crust
- 15 pieces of digestive biscuits
- 50g melted unsalted butter
Ingredients for the filling
- 140ml of freshly squeezed lime juice (about 5 limes)
- Zest 5 limes
- 250g condense milk (I used Nestle skimmed condense milk)
- 120g cream cheese
- 5 egg yolks
Preparation time: 20 min
Baking time: 10 min for the crust, 15 min for the tarts
- Preheat the oven temperature to 170 degrees (fan-forced)
- Using a food processor, grind the biscuits into crumbs
- Pour 50g of melted butter over the biscuit crumbs and mix it well
- Prepare a 12 muffin tin tray and press the biscuit crumbs into the tray
- Bake it in the oven for about 10min then leave it out to cool
- Zest 5 limes and squeeze 140ml of lime juice
- Using a mixer, cream the cream cheese until light and smooth
- Once the cream cheese is smooth, add in 5 egg yolks and continue to whisk it at high speed.
- Once the mixture is done, turn the whisk to low speed and add in the condense milk, lime juice and lime zest
- Divide the mixture into the muffin case and bake it in the oven for 15min
- The mixture should be slightly wobbly in the middle when it is done. Once ready, leave it to cool then place it into the refrigerator for at least 5hr or preferably overnight.
There you have it! Delicious tangy key lime tarts!