Name: Key Lime Tartlet
Prep time: 25 min
Cook time: 140 min
Total time: 165 min
Yield: 8-10 4-Inch Tartlets
Ingredients: For the Crust; One recipe Mary’s Favorite Graham Cracker Crust; ½ teaspoon freshly grated lime zest; 3 large egg yolks; 4 tablespoons granulated sugar; 14 ounces sweetened condensed milk; ½ cup (4 ounces) Key Lime juice, freshly squeezed or Nellie and Joe's Famous Key Lime Juice; Whipped cream or stabilized whipped cream; Candied citrus zest; Edible flowers; Small fresh mint leaves

Sweets

Key Lime Tartlet

Author: Mary DiSomma

There’s something about the aroma of key limes that just feels like summer—picnics, garden parties, and long afternoons that end with a slice (or in this case, a tartlet) of something sweet. This key lime tartlets recipe is one of my personal favorites. I love serving this dessert after a hearty Chicago steak dinner. Something about it just works!

This recipe takes the summery charm of a classic key lime pie and transforms it into dainty little tartlets that are just the right size for entertaining. They’re also featured in my pie cookbook, My Life in Pies, and for good reason. The zing of fresh key lime juice, the creamy filling, and that homemade, golden graham cracker crust… I won’t blame you if you enjoy more than one!

Mary’s Favorite Graham Cracker Crust➝

Ingredient Tips

Once again, it’s all about flavor. Key limes have a unique balance of tartness, sweetness, and aroma that’s less harsh than regular limes. It really will not be the same if you substitute regular limes. Key lime desserts have a devoted following for a reason! If you can’t find fresh key limes, don’t worry—I often useNellie and Joe’s Famous Key Lime Juice, which is widely available and makes a great substitute.

Regular limes (also called Persian limes) are larger, darker green, more acidic, and even a tiny bit bitter. Key limes, on the other hand, are smaller, more yellowish in color, and have a sweeter flavor. They’re delicate, aromatic, and floral and really bring a special touch to summer dessert recipes.

Preparation + Preservation Tips

This easy key lime tart recipe is simple to make but it does require at least 2 hours of chilling time. That’s the “key” to a perfectly set filling and deliciously creamy texture. So make sure to plan ahead!

How to Store and Freeze Key Lime Tartlets

Store: Cover and refrigerate tartlets for up to 3 days.
Freeze: For longer storage, wrap each tartlet in plastic wrap and place it in an airtight container. Freeze for up to 2 months.
Thaw: Let them thaw in the refrigerator overnight before serving.

Extra Tips

Well, the key lime comes from the Florida Keys. So you might not be surprised to hear that key lime pie was first made in Key West, Florida. The original key lime pie dates back to the late 1800s, but it really gained traction in the 1950s when it was dubbed Florida’s “most famous treat.” Sweetened condensed milk is a must for that creamy texture and long shelf life, which was essential in the pre-refrigeration days of the Florida Keys.

The difference is mostly about shape and size. A pie is large and served in slices, while a tart is small (think individual servings) and baked in a shallow pan. Tarts are easy to serve and look extra special on a dessert table!

A tartlet, on the other hand, is really small! Tartlets are small enough to enjoy in one or two bites—and if you’re anything like me, you’ll probably grab a couple to round out your meal.

I believe that presentation matters—especially when you’re entertaining! I love to top my homemade key lime tartlets with whipped cream, candied citrus zest, a sprig of fresh mint, and edible flowers when I have them. These garnishes give them a garden-party feel. And while they’re delicious either way, each little tartlet can be a mini masterpiece with just a little extra effort!

Homemade Candied Citrus Peels for Desserts and Cocktails➝