Recipes and Cooking Key Lime Tart Be the first to rate & review! Key limes are golf-ball size citrus fruits with thin skins and plenty of juice. They add the telltale zing to this easy tart recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 20 mins Chill Time: 2 hrs Cool Time: 1 hrs Bake Time: 15 mins Total Time: 20 mins Servings: 8 Yield: 8 slices Jump to Nutrition Facts Ingredients 1 recipe recipe Baked Pastry Tart Shell (see recipe below) 4 egg yolks 1 14 ounce can (1-1/4 cups) sweetened condensed milk 1 teaspoon finely shredded lime peel ½ cup lime juice (10 to 12 Key limes or 4 to 6 Persian limes) or bottled Key lime juice Few drops green food coloring (optional) Sweetened Whipped Cream (see recipe below) Baked Tart Pastry 1 ¼ cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4 tablespoon cold water Sweetened Whipped Cream 1 cup whipping cream 2 tablespoon sugar ½ teaspoon vanilla Directions Prepare and roll out Baked Pastry Tart Shell; set aside. For filling, in a medium bowl beat egg yolks with a wire whisk or fork. Gradually whisk or stir in sweetened condensed milk; add lime peel, lime juice, and, if desired, food coloring. Mix well (mixture will thicken slightly). Spoon thickened filling into Baked Pastry Tart Shell. Bake in a 350 degree F oven for 15 to 20 minutes or until set. Cool on a wire rack for 1 hour. Chill 2 to 3 hours before serving; cover for longer storage. To serve, cut tart into wedges. Pipe Sweetened Whipped Cream onto each wedge. Makes 8 slices. Baked Tart Pastry In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. Sweetened Whipped Cream In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Rate it Print Nutrition Facts (per serving) 330 Calories 15g Fat 42g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 330 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 30% Cholesterol 119mg 40% Sodium 141mg 6% Total Carbohydrate 42g 15% Protein 7g Vitamin C 8.3mg 41% Calcium 161.5mg 12% Iron 1.3mg 7% Potassium 231mg 5% Folate, total 24.2mcg Vitamin B-12 0.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.