Key Lime Kiwi Tart Recipe – Refreshing Summer Dessert Idea
This key lime kiwi tart recipe is a fruity and refreshing dessert made with a buttery crust, creamy lime filling, and fresh kiwi slices. Perfect for summer parties, family gatherings, or anytime you want a light and zesty treat.
Equipment
- Tart pan or pie dish
- Mixing bowls
- Whisk or electric mixer
- Measuring Cups and Spoons
- Oven (for baked version)
Ingredients
- 1½ cups graham cracker crumbs
- 6 tbsp melted butter
- 2 tbsp sugar
- 1 can sweetened condensed milk (14 oz)
- ½ cup fresh key lime juice (or Persian lime juice)
- 2 tsp lime zest
- 2 large egg yolks (for baked version)
- 1 cup cream cheese or cottage cheese (blended smooth)
- 3–4 fresh kiwis, peeled and sliced
- Optional glaze: 2 tbsp warmed apricot jam
Instructions
- Prepare Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into tart pan. Bake at 350°F (175°C) for 8–10 minutes or chill for no-bake version.
- Make Filling: Blend cream cheese or cottage cheese until smooth. Add condensed milk, lime juice, zest, and egg yolks (if baking). Whisk until creamy.
- Layer & Bake/Chill: Pour filling over crust. For baked version, bake at 350°F (175°C) for 15 minutes until set. For no-bake, refrigerate for 3–4 hours until firm.
- Top with Kiwi: Arrange kiwi slices in concentric circles or creative patterns. Brush lightly with apricot glaze for shine.
- Serve: Chill until ready to serve. Garnish with lime zest or coconut flakes.
Notes
- Fruit Variations: Add mango or pineapple for extra tropical flair.
- Crust Options: Use almond flour or gluten-free biscuits for dietary needs.
- Vegan-Friendly: Substitute coconut cream and plant-based condensed milk.
- Presentation Tip: Arrange kiwi slices just before serving to keep them fresh.
- Storage: Refrigerate up to 3 days; freeze portions for longer storage.