If you’re looking for a dessert that beautifully balances tangy zest with fresh, natural sweetness, this Key Lime Kiwi Tart Recipe is an absolute game changer. Imagine a crisp, buttery crust cradling a luscious, creamy key lime filling that wakes up your taste buds, topped with vibrant kiwi slices adding a refreshing, juicy burst. Every bite is a celebration of tropical flavors and eye-catching colors, making it not only a treat for your palate but also a stunning showstopper at any gathering.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Key Lime Kiwi Tart Recipe lies in its straightforward ingredients that come together effortlessly while delivering complex flavors. Each component is handpicked to create the perfect harmony of texture, tartness, and sweetness that makes this tart irresistible.
- All-purpose flour (1 1/2 cups): The foundation for a crisp and tender tart crust.
- Powdered sugar (1/4 cup): Adds delicate sweetness and smoothness to the dough.
- Salt (1/2 tsp): Enhances all the flavors and balances the sweetness.
- Unsalted butter (1/2 cup, cold and cubed): Brings richness and flakiness to the crust.
- Large egg yolk (1): Binds the dough, adding tenderness and a hint of richness.
- Ice water (2-3 tbsp): Helps the dough come together without melting the butter.
- Key lime juice (1/2 cup): The star ingredient for a bright, tangy filling with authentic zest.
- Lime zest (1 tbsp): Concentrated citrus oils that elevate the lime flavor.
- Granulated sugar (3/4 cup): Balances the tartness perfectly in the filling.
- Large egg yolks (4): Creates a creamy, luscious texture in the filling.
- Sweetened condensed milk (14 oz can): Adds sweetness and richness, smoothing out the tart lime.
- Kiwi (4-5 ripe, peeled and sliced): Provides a fresh, jewel-toned topping bursting with natural sweetness.
- Honey (1-2 tbsp, optional): A gentle drizzle to add an extra layer of natural sweetness on top of the kiwis.
How to Make Key Lime Kiwi Tart Recipe
Step 1: Preheat the Oven
Begin by warming your oven to 350°F (175°C) and prepare a 9-inch tart pan by greasing it well—especially if it has a removable bottom to ease out the tart later. This sets the stage for a perfectly baked crust that holds everything in place.
Step 2: Make the Dough
In a food processor, pulse together the flour, powdered sugar, and salt, then add the cold, cubed butter until the mixture looks like coarse crumbs. Next, toss in the egg yolk and pulse just enough to combine. Slowly add ice water, tablespoon by tablespoon, until your dough holds together without being sticky. This cold butter and brief mixing technique ensures your crust will be flaky and tender.
Step 3: Form the Crust
Press the dough evenly into your prepared tart pan, covering the bottom and sides snugly. Chilling the dough in the fridge for 15-20 minutes helps it relax and prevents shrinkage during baking—giving you that perfect tart shell.
Step 4: Bake the Crust
Line the chilled crust with parchment paper and fill with pie weights or dried beans to keep the dough from puffing up. Bake for 12-15 minutes until lightly golden, then remove the weights and parchment to bake for another 5-7 minutes until your crust turns a beautiful golden crisp. Let it cool completely to hold your luscious filling perfectly.
Step 5: Prepare the Key Lime Filling
Whisk together the key lime juice, lime zest, granulated sugar, and egg yolks in a medium bowl until smooth and bright. Stir in the sweetened condensed milk until the mixture is silky and combined. This filling is the heart of your tart with its tangy, creamy, and sweet personality.
Step 6: Bake the Filling
Pour the filling into the cooled tart shell and bake for 10-12 minutes. The filling should be set at the edges but still jiggle slightly in the center, promising a perfectly creamy texture once chilled. Let it cool fully before adding the next layer.
Step 7: Assemble with Kiwi Topping
Gently arrange the sliced kiwis on top of the set filling. The bright green fruit not only adds fresh juiciness but also makes your tart visually pop with vibrant color. For an extra touch of sweetness and shine, drizzle honey over the kiwis if you like.
Step 8: Chill the Tart
Refrigerate your tart for at least two hours to let the flavors meld together and the filling firm up nicely. This chilling step is key to serving a slice that holds its shape while delivering a refreshing, cool bite.
How to Serve Key Lime Kiwi Tart Recipe
Garnishes
A sprinkling of finely chopped fresh mint or a tiny pinch of sea salt can enhance the kiwi’s natural sweetness and the tart’s bright notes. Consider a thin lime twist or some toasted coconut flakes for a tropical flair that complements every bite.
Side Dishes
This Key Lime Kiwi Tart Recipe pairs beautifully with lightly sweetened whipped cream or a scoop of vanilla bean ice cream for contrast. If you want to go savory, a simple arugula salad with a citrus vinaigrette offers a crisp counterpart to the tart’s creamy richness.
Creative Ways to Present
Try serving the tart on a decorative cake stand with a few whole kiwis and fresh limes around it for an inviting centerpiece. Individual tartlets using the same recipe are perfect for parties or picnics, and beautifully layered kiwi and lime slices can be arranged in fun patterns or as a stacked garnish.
Make Ahead and Storage
Storing Leftovers
Keep your Key Lime Kiwi Tart Recipe covered in the refrigerator, tightly wrapped with plastic wrap or stored in an airtight container. It will stay delicious for up to 3 days, allowing the flavors to deepen even more over time.
Freezing
While freezing the finished tart isn’t ideal because kiwi loses texture, you can freeze the baked crust by itself, wrapped tightly in plastic and foil, for up to a month. Thaw fully before adding the filling and toppings.
Reheating
This tart is best enjoyed chilled, so reheating isn’t necessary. If you prefer, you can let it sit at room temperature for about 15 minutes before serving to soften the texture slightly and enhance the citrus aroma.
FAQs
Can I use regular lime juice instead of key lime juice?
Absolutely! While key lime juice has a unique flavor that makes this tart special, regular lime juice can be a great substitute and still deliver that fresh citrus tang you crave.
How do I know when the filling is done baking?
The filling should be mostly set around the edges but have a slight jiggle in the center when you gently shake the tart pan. It will firm up completely as it cools and chills.
Can I prepare this tart gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, and be sure to check the pie weights or beans you use for blind baking are gluten-free as well.
Is there a way to make the tart more decorative?
Absolutely! Besides arranging the kiwi slices in concentric circles or overlapping patterns, consider adding thin slices of other tropical fruits like mango or starfruit to create a colorful mosaic.
Can I make this tart vegan?
Making this recipe vegan would require replacing the butter, eggs, and sweetened condensed milk with plant-based alternatives—such as vegan butter, flax eggs, and coconut condensed milk. The texture and flavor will slightly differ but it can still be delicious!
Final Thoughts
This Key Lime Kiwi Tart Recipe has quickly become one of my absolute favorite desserts to share with friends and family. It’s wonderfully bright, refreshingly sweet, and surprisingly simple to make—all qualities you want in a crowd-pleaser. I can’t wait for you to try it and discover how this tart brings a burst of sunshine to your table and your taste buds!
Print
Key Lime Kiwi Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Key Lime Kiwi Tart combines a crisp buttery crust with a tangy, creamy key lime filling topped with fresh, vibrant kiwi slices. The tart is perfect for a refreshing dessert with a hint of tropical flair and a beautiful presentation that impresses at any gathering.
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 2–3 tbsp ice water
Key Lime Filling
- 1/2 cup key lime juice (fresh or bottled)
- 1 tbsp lime zest
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 (14 oz) can sweetened condensed milk
Topping
- 4–5 ripe kiwis, peeled and sliced
- 1–2 tbsp honey (optional, for drizzling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom to prepare for the crust.
- Make the Dough: In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Incorporate the egg yolk by pulsing a few more times. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together.
- Form the Crust: Press the dough evenly into the bottom and sides of the prepared tart pan. Chill the pan in the refrigerator for 15-20 minutes to firm up the dough and prevent shrinking during baking.
- Bake the Crust: After chilling, line the crust with parchment paper and fill it with pie weights or dried beans to keep its shape. Bake for 12-15 minutes until lightly golden. Remove parchment and weights, then bake an additional 5-7 minutes until fully golden and crisp. Let the crust cool completely before adding the filling.
- Prepare the Key Lime Filling: In a medium bowl, whisk together key lime juice, lime zest, granulated sugar, and egg yolks until smooth. Stir in the sweetened condensed milk and whisk until fully combined, creating a creamy, tangy filling.
- Bake the Filling: Pour the filling into the cooled tart crust. Bake for 10-12 minutes, until the filling is set but slightly jiggly in the center. Remove from oven and cool completely to room temperature.
- Prepare the Kiwi Topping: Once the tart is completely cooled, decorate the top with peeled and sliced kiwis arranged in a visually appealing pattern.
- Optional Drizzle: For extra sweetness and shine, drizzle honey evenly over the kiwi slices if desired.
- Chill the Tart: Refrigerate the tart for at least 2 hours before serving to allow the flavors to meld and help the tart firm up for clean slices.
Notes
- Use fresh key lime juice if possible for the best flavor, but bottled juice works as well.
- Pie weights or dried beans help keep the crust from puffing up during blind baking.
- If honey is not preferred, a simple dusting of powdered sugar can also complement the kiwi topping.
- Keep the tart refrigerated until just before serving to maintain its texture.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
