Key Lime Crunch Tart
With a crunchy coconut almond shortbread crust and a creamy light key lime filling this easy make ahead Key Lime Crunch Tart is ALWAYS a hit
With a crunchy coconut almond shortbread crust and a creamy light key lime filling this easy make ahead Key Lime Crunch Tart is ALWAYS a hit
- 2 cups heavy cream
- 2 tablespoons granulated sugar
- 6 tablespoons melted butter
- 1 14- ounce can sweetened condensed milk
- 5 ounces lorna dune shortbread cookies*
- 1 cup coconut (very lightly packed)
- 1 cup sliced almonds (i use raw sliced almonds)
- â½ cup fresh squeezed lime juice
- finely grated zest from 3 medium size limes (rese
- Carbohydrate 0.622140000646922 g
- Cholesterol 89.1660416488816 mg
- Fat 30.7280967604112 g
- Fiber 0 g
- Protein 0.685178646115888 g
- Saturated Fat 19.3632917328967 g
- Serving Size 1 1 serving (62g)
- Sodium 172.558166536769 mg
- Sugar 0.622140000646922 g
- Trans Fat 2.03256965533384 g
- Calories 276 calories
Step-by-step
- Preheat oven to 325°F.
- Combine Lorna Dune cookies, sliced almonds, coconut and sugar in the bowl of a food processor. Pulse until mixture is coarsely chopped.
- Add butter and pulse a few more times to combine.
- Dump cookie mixture into an 11-inch tart pan with a removable bottom. Pat mixture up sides of pan forming a fairly thick edge. Pat remaining crumbs across bottom of pan.
- Place pan in oven and bake crust for 12-15 minutes or until golden brown. Set aside to cool completely.
- Whip the cream until soft peaks form when you lift the beater.
- Fold in the condensed milk, lime juice and lime zest (save a teaspoon for the top).
- Spread the filling into the pan evenly, swirling the top a bit.
- Sprinkle with reserved lime zest and refrigerate for at least 2 hours before serving.
- Serve with a dollop of whipped cream, a thin half slice of lime and a sprig of mint, if desired.
- If you want to make this farther in advance (a week or two), just freeze it instead of refrigerating. Transfer from freezer to refrigerator a few hours before serving.
My Go-To Dessert: The Key Lime Crunch Tart
As a busy working mom, time is my most precious commodity. I'm always looking for recipes that are both delicious and easy to make, especially for entertaining. This Key Lime Crunch Tart fits the bill perfectly. It's elegant enough for a dinner party, yet simple enough for a weeknight treat. The best part? It can be made ahead of time, which is a lifesaver when I'm juggling work, kids, and everything in between.
The crunchy coconut-almond crust is the perfect counterpoint to the tangy, creamy key lime filling. It’s a delightful combination of textures and flavors that always leaves my guests wanting more. I’ve experimented with different crust variations over the years, but this one, with its simple combination of Lorna Doone cookies, almonds, and coconut, has become my absolute favorite. The buttery, slightly sweet crust provides the ideal base for the bright, citrusy filling. And let’s be honest, who doesn't love a good shortbread cookie base? It's so easy to make, requiring minimal effort and ingredients. I often find myself making extra crust just to snack on – it's that good!
The key lime filling is equally effortless. A simple combination of whipped cream, sweetened condensed milk, and fresh lime juice creates a luscious, light filling that isn't overly sweet. I always use fresh key limes whenever possible; their vibrant, tart flavor is essential to the success of this dessert. The zest adds a wonderful aromatic touch, too. I find that swirling the filling slightly before refrigerating adds a beautiful, rustic look.
But the real magic of this tart lies in its versatility. It's incredibly adaptable to different occasions and dietary needs. For instance, you can easily adjust the sweetness by adding more or less sugar to the crust. Want to make it a little fancier? A dollop of whipped cream and a sprinkle of fresh mint make it look restaurant-worthy. For a more rustic look, simply add a few lime wedges to the top. It is amazing how versatile this dessert really is!
The make-ahead aspect is what truly sets this tart apart. I often prepare it a day or two in advance, storing it in the refrigerator until it's time to serve. This allows me to focus on other aspects of hosting, without having to worry about dessert preparation at the last minute. And let's not forget the option of freezing it! Making it a week or two in advance and freezing it before serving, just remember to transfer it to the fridge a few hours before serving. What a time saver!
Whether it's a casual get-together with friends or a special celebration, this Key Lime Crunch Tart is always a crowd-pleaser. The combination of textures and flavors is simply irresistible. It's a dessert that I'm proud to share with my family and friends, and it's become a staple in my recipe repertoire. It’s the perfect blend of elegant and easy, just what a busy mom like myself needs!
Tips and Variations:
- For a richer crust, use a combination of melted butter and shortening.
- If you don't have Lorna Doone cookies, you can substitute graham crackers or digestive biscuits.
- Feel free to experiment with different nuts in the crust, such as pecans or walnuts.
- For a sweeter filling, add a tablespoon or two of powdered sugar.
- Garnish with fresh berries for an added touch of color and flavor.
This Key Lime Crunch Tart is more than just a dessert; it's a testament to the power of simple, delicious ingredients and a little bit of planning. It's a recipe that brings joy to my family and friends, and one that I'll continue to cherish for years to come. It’s a true time saver, perfect for any occasion, and absolutely delicious. Give it a try – you won’t regret it!
