Key Lime Tart For SRC

Spread the love

Welcome to yet another installment of Secret Recipe Club.  A monthly jaunt into other people’s food blogs  with the sole purpose of meeting new friends and discovering some delicious new recipes.

This month I was assigned to:  Fabulously Fun Food whose owner/creator is Melanie. Melanie is a daring cook that  likes to challenge herself in the kitchen and conquer her irrational fears! Go Melanie go!!!  I’m also a bit jealous of her because she got to live in Germany for a few years before returning to the states and now lives in Nashville, TN.  Visiting Germany is on my bucket list! Just a little FYI 🙂

Out of all of Melanie’s fabulously fun recipes, I chose her Key Lime Bars With Pistachio Graham Cracker Crust.  Oddly enough (for me) I pretty much followed her recipe to a “T” and only added a splash of vanilla and a dash of salt that her original recipe didn’t call for….Oh, I also made it into a tart by using a tart pan 🙂   If you’re familiar with key lime anything, you’ll know that “tart” is a very appropriate word!

Pucker up you guys. Here you go…

Key Lime Tart Recipe
Add caption


The Crust:
5 tablespoons butter, melted and cooled (I always use salted just to be different) LOL
2/3 cups shelled pistachios
1 sleeve graham crackers
1/4 cup sugar
1 1/2 tablespoon fresh grated lime zest
-Add the graham crackers, pistachios, sugar and lime zest to a food processor and pulse until the mixture is resembles dry sand.
-Add the melted butter and pulse for an additional few seconds until the mixture resembles…wet sand.
-Prepare a tart pan by spraying the bottom and sides with cooking spray.
-Add the wet graham cracker crumbs to the tart pan and press the mixture evenly on the bottom and up the sides of the pan to form a uniform crust.
***NOTE- A flat bottom measuring cup can be very helpful in pressing the crumbs evenly into the pan.
-Bake the tart crust in a preheated 350 degree oven for 8-12 minutes until nicely golden. 


The Filling:

2 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup bottled key lime juice
1 teaspoon vanilla
1/4 teaspoon salt
-In a larbe bowl, whisk the egg yolks and condensed milk.
-Add the key lime juice, vanilla and salt whisking again until smooth.
-Pour the key lime mixture into the cooled crust and spread it evenly.
-Bake at 350 degrees until the filling is set ( approximately 15 minutes).
-Remove and allow to cool to room temperature.
-To serve, gently place one hand on the bottom of the tart pan and lift.  The outer ring of the pan will fall away leaving you with a lovely side crust that is easy to slice and serve.
-I garnished mine with some additional crushed graham cracker crumbs and fresh lime zest.

Thank you for the recipe Melanie! It was very refreshing dessert on a hot summer’s day. We enjoyed it very much!!!

Key Lime Tart Recipe

Until we bake again,


  1. I'm heading to Florida soon so I can't wait to have some key lime pie. This looks delicious! I love citrus bakes. I had your blog this month so head over to see what I made – I LOVED it 🙂

  2. That looks so pretty! I love how you put the zest on top!

  3. Mhmm, I'm now craving these guys again! I love that you put it in a tart pan! I'll need to try that when I finally get around to buying one 🙂

  4. What a gorgeous tart! I love anything with key limes.

  5. Key lime is one of my all-time favorites! I love the addition of pistachios in the crust; the perfect sweet and salty combo to compliment the tart key lime filling. Sounds wonderful!

  6. Beautiful tart..great SRC pick!

  7. This crust looks awesome and of course I'm going to be a big fan of it because of the pistachios in it. Great looking tart.

  8. Oh my gosh…YUM! I love key lime pie, but haven't had any in ages. And that crust sounds amazing with the addition of pistachios!

  9. My key lime tree is producing fruit faster than I can use it. I can't wait to make this SOON!

  10. I SO love key lime pie! This pistachio-laced crust looks heavenly!

  11. That crust sounds awesome! What a yummy dessert for the end of summer. Great choice for SRC!

Leave a Comment

Your email address will not be published. Required fields are marked *


By submitting this comment you agree to share your name, email address, website and IP address with Kudos Kitchen by Renee. This information will not be used for any purpose other than enabling you to post a comment. *