Ingredients (~4-6 servings)
For the Graham Cracker Crust
- 3/4 cup finely crumbled graham crackers
- 3 Tbsp butter, melted
For the Tart Filling
- 1 (14 oz) can sweetened condensed milk
- 1/3 cup sour cream
- 1/3 cup fresh lime juice
- 1 1/2 tsp lime zest (optional)
For the Whipped Cream Topping
- 1/2 cup heavy cream
- 2 Tbsp powdered sugar
Make the Graham Cracker Crust
Preheat your oven to ~350°F.
You can crumble the graham crackers in a food processor, or just put them in a plastic bag and crush them with a rolling pin.
Place the fine crumbs in a mixing bowl and pour the melted butter over top. Mix with a spoon until the texture resembles wet sand and the crumbs clump together when you press them.
Transfer this mixture to a 9-inch tart pan or pie pan. Use your hands or the bottom of a glass to firmly press the mixture into the bottom and up the sides of the pan.
Place the crust in the oven and bake for ~8 minutes.
Remove the crust and let it cool on a wire rack.
Make the Filling and Bake
In a large mixing bowl, add the sweetened condensed milk, sour cream, lime juice, and optional lime zest.
Use a whisk to combine all the ingredients thoroughly.
Pour the filling into your pre-baked graham cracker crust.
Place the tart back in the ~350°F oven and bake for ~7-10 minutes.
You’ll know it’s done when the filling is mostly set. It is okay, and expected, for it to have a slight jiggle in the center. Do not over-bake it or let it brown.
Cool the Tart and Finish
Take the tart out of the oven and let it cool on your counter for at least ~30 minutes.
Transfer the tart to your fridge and let it chill for at least 2 hours.
The tart must be completely chilled before you add the topping.
Just before serving, make the whipped cream. Use a stand mixer or a hand mixer to whip the heavy cream until it starts to form soft peaks.
Add the powdered sugar and continue to whip until stiff peaks are formed.
You can spread the whipped cream over the entire tart with a spatula or just add a spoonful to each slice. Keep the tart chilled until serving.
Key Lime Tart
Ingredients
For the Graham Cracker Crust
- 3/4 cup finely crumbled graham crackers
- 3 Tbsp butter melted
For the Tart Filling
- 1 can sweetened condensed milk 14 oz
- 1/3 cup sour cream
- 1/3 cup fresh lime juice
- 1 1/2 tsp lime zest optional
For the Whipped Cream Topping
- 1/2 cup heavy cream
- 2 Tbsp powdered sugar
Instructions
- Crush graham crackers and mix with melted butter. Press into 9-inch tart pan.
- Bake crust at 350°F for 8 minutes. Cool completely.
- Whisk condensed milk, sour cream, lime juice, and zest together.
- Pour filling into cooled crust. Bake at 350°F for 7-10 minutes until slightly jiggly.
- Cool on counter for 30 minutes, then refrigerate for 2 hours.
- Whip heavy cream until soft peaks form. Add powdered sugar and whip to stiff peaks.
- Top tart with whipped cream just before serving.
