This is the perfect dessert to celebrate special occasions, to take to picnics, potlucks and parties and to have stashed away in your freezer for those emergency sweet tooth attacks.
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Key Lime Tarts with a Coconut Pecan Crust
- Total Time: 35 minutes
- Yield: Serves 6
Description
Salty-sweet coconut pecan crust holds a smooth, tangy key lime filling. Perfect for make-ahead entertaining!
Ingredients
- 8 whole graham crackers, about 4 oz (115 g)
- 1/4 cup (60 ml) sugar
- 8 tbsp (120 ml) butter, (1 stick) melted
- 1 cup (240 ml) pecans
- 1/2 cup (120 ml) flaked shredded coconut
- 5 large egg yolks
- 1/4 cup (60 ml) sugar
- lime zest from 4 limes
- 1/2 cup (120 ml) lime juice (from about 4-5 limes, depending on juiciness of limes)
- 1 can sweetened condensed milk
- 1/2 cup (120 ml) Greek yogurt
Instructions
- Preheat oven to 350°F. Spray 6 – 4 1/2-inch removable bottom tart pans with baking spray. Rub with a paper towel to evenly distribute spray. Line bottoms with parchment paper, if desired.
- Process graham crackers till finely ground. Add butter and sugar and process till combined. Add pecans and pulse 6-10 times or until coarsely ground. Add coconut and pulse 3-4 times, just till incorporated.
- Divide between 6 tart pans with removable bottoms. About ? generous cup per pan. Press graham cracker mixture firmly up sides and into bottom of pans. Place tart pans on a sheet pan. Bake for 10 minutes. Remove from oven and cool completely.
- For the filling – in a medium heatproof bowl, whisk together the egg yolks and sugar until smooth and combined. Add lime juice and stir. Place bowl over a pan of simmering water and cook for 4-5 minutes, stirring frequently until mixture thickens. Remove from heat and add condensed milk, Greek yogurt and all but 1 tsp of the lime zest.
- Divide evenly between the baked crusts and sprinkle with the reserved lime zest. Freeze, uncovered for at least 2 hours. If not serving after this initial freezing, cover tightly with foil. Will keep for several weeks in the freezer. Remove from freezer 10-20 minutes before serving. Add a dollop of freshly whipped cream, if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 580
Frequently Asked Questions
Can I use bottled key lime juice instead of fresh?
Bottled key lime juice works and saves considerable time. Look for 100% key lime juice with no additives. Fresh gives a brighter flavor if you can find the limes.
Can I substitute pecans in the crust?
Graham crackers are already the crust’s base, so more of those isn’t a true swap for the pecans. The card doesn’t call out a specific substitute nut — if you change the pecans, you’re going off-recipe from what’s written here.
Do I need to bake the tarts or will they set without baking?
The crust bakes for 10 minutes, but the filling itself is never baked. The filling cooks in a bowl set over simmering water on the stovetop until it thickens, then gets poured into the baked crust and frozen until set.
Why is my key lime filling not setting?
The filling isn’t baked, so under-baking isn’t the issue — not freezing it long enough is the usual culprit. Cook the filling on the stovetop until it visibly thickens, then freeze the tarts uncovered for at least 2 hours so they can fully set.
How far ahead can I make these tarts?
These freeze well, so you can make them far ahead of time. Once frozen solid, cover them tightly and they’ll keep for several weeks in the freezer. Let them sit out for 10 to 20 minutes before serving, then add a dollop of whipped cream if you like.
