Key Lime Tart

Key Lime Tart recipe - The Cooks Pantry


Matt Sinclair



  • 395ml Brancourts Sweetened Condensed Milk Squeeze Pack
  • 400gm plain digestive biscuits
  • 200gm unsalted butter, melted
  • 1 tsp. salt
  • 3 egg yolks
  • 180ml lime juice
  • Zest of 2 limes


  • Pre-heat oven to 160C. Very lightly grease a 20cm loose-based tart tin.
  • In a food processor add the digestive biscuits and blitz into a crumb. Transfer to a large bowl and add melted butter and salt. Mix well to combine. Pour crumb mixture into the tart tin and firmly press into the base and sides ensuring even coverage. Place into oven for 10 minutes. Remove and allow to cool. **If the biscuit has risen slightly, gently press down with the back of a dessert spoon to re-form and even base.
  • Using electric beaters or stand mixer, whisk egg yolks for 1-2 minutes or until slightly foamy. Add condensed milk and whisk for 3-4 minutes. Finally, add lime juice and lime zest and whisk for a further 3 minutes. Pour filling into the cooled tart base and level out with a spatula if required. Place back into the oven for 15 minutes. Allow to cool and transfer to refrigerator to set for a minimum of 3 hours.
  • Serve with slightly whipped thickened cream and top with lime zest.

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