This post may contain affiliate links. For more information, see our privacy policy.
Need a "go-to" dessert recipe for the Spring and Summer season? These Key Lime Tarts with Coconut Pecan Crust are "it"!
See what I mean? There aren't many who could resist them ..........
These Key Lime Tarts with Coconut Pecan Crust ares the perfect little desserts 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.
Everyone loves it. It's totally "make ahead".
You will be the star of the dessert scene. Guaranteed. Believe me, I know from personal experience.
- 1 ¼ cups of graham cracker crumbs*
- ¼ cup sugar
- 8 tablespoons butter (1 stick) melted
- 1 cup pecans
- ½ cup flaked shredded coconut
- 5 large egg yolks
- ¼ cup sugar
- lime zest from 4 limes
- ½ cup lime juice from about 4-5 limes, depending on juiciness of limes
- 1 can sweetened condensed milk
- ½ cup Greek yogurt
-
Preheat oven to 350˚F. Spray 6 - 4 ½-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 ⅓ 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 teaspoon 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.
* this is about 8-10 whole graham cracker sheets but weight will vary depending on the variety of graham cracker you use. It's best to crush them and then measure out 1 ¼ cups.
G.Bryan says
What if you want to make just one big pie? How does that work?
I'm I using the same recipe but putting it in one tart pan?
Thanks
Chris Scheuer says
Hi Bryan, that should work fine!
Lynnette Young says
The tart was flavorful- however, the filling was looser than I expected (and I followed the recipe).
Chris Scheuer says
You do serve this tart frozen Lynette, otherwise it will be somewhat loose.
Tazmin says
hi!
i was craving these as a neighbourhood cafe makes something similar but they haven't had any the last couple of times. 🙁 as i needed a fix, i googled it and am going to make it tonight as soon as i buy the rest of the ingredients needed! thank you!!! it looks scrumptious!!!
Bette says
Hi Chris- I made the Key Lime Tart to take to a dinner party in Key West. I made it in an 11” tart pan and froze it two days ahead. Living in the Keys, I was lucky to get fresh key limes that were grown in Homestead, FL and I think they made a big difference in the great taste of the filling. Perfect tartness! I put it wrapped and frozen in a cooler on ice for the 30 minute drive and took it out about 10 minutes before cutting it to serve. The only problem I had was that it had softened to the consistency of thick pudding but didn't hold its shape when cut into pie shape pieces. Is it meant to be made in the smaller tart pans and eaten right after it’s out of the freezer for that reason, or did I do something wrong? When I thickened the eggs they thickened nicely so I thought it was fine. Both the tart filling and the crust is so delicious (everyone loved it!) and I want to make it again as it is a nice change from the normal Key Lime Pie, but want to know if the consistency is supposed to be that soft? Can it be baked and would that help? Thank you for so many great recipes—I have made many of them with great results.
Hansi says
I want to make these for Easter but will be traveling to my mom's. If these thaw and are just refrigerator cold, will they still work or do I save this for another day? I bought the ingredients before I noticed the frozen part. Ooops!
Colleen says
Hi Chris! I am making this tarte for Easter and my big question is about the graham cracker crumbs. I have a box of crumbs, so do you have any idea how much 4 oz /8 whole graham crackers equals in cups? I've tried to look it up, but get lots of conflicting answers. Hope you can clarify soon! Thankyou!
Chris Scheuer says
Hi Coleen,
That is a great question and I appreciate you writing to clarify it. I actually tweaked the recipe just now to make it more clear. There are so many varieties of graham crackers and each are differing in their weight per cracker. You’ll want to use 1 1/4 cups of the crumbs. Hope you enjoy these as much as we do. Happy Easter!
Kind Regards,
Faith says
Hi Chris! This looks delicious! I am wondering if you have a recommendation for a substitute for the pecans? My son is allergic to tree nuts (he's good with coconut though!) Thanks!
Chris Scheuer says
Hi Faith,
I would just make them without pecans. With a buttery graham cracker and coconut crust, I think you'll hardly miss the pecans.
Amanda says
Hi,
Do you use sweetened shredded coconut or unsweetened shredded coconut?
Chris Scheuer says
Honestly, either one works fine in this recipe.
LInda Hamilton says
Tom's favorite is key lime pie...........this looks amazing and I can't wait to try it. Can it be printed as I didn't see the usual "Print" and am not saavy with the "Pin it stuff"!! 🙂 Blessings this Easter!! Miss you and Scott!
Denise Browning@From Brazil To You says
OMG! These tarts look amazing and I bet their taste is heavenly. This is one of my fave treats from your blog, Chris! I am so sharing this!
~Bea~ says
Hello Ms Chris, I am so enjoying your website that I found tonight and was so excited! To find someone here in NC also. I had been thinking of going back to Louisiana or Texas. My family are all out there and now I am here alone. I do love your recipes! Thank you for sharing I cannot wait to see what you do next!!! Have a great week.
Regards;
Chris Scheuer says
So nice to meet you Bea!I always love to hear from a fellow North Carolinian 🙂
Laureen says
This looks so great Chris, love the coconut crumb crust.
Sandra says
Sweet Mother of Pearl these look good!! I have never had key lime pie and it's time I give it a try. I have two of the little tart pans but getting four more won't be a problem. Beautiful work!!
Laura (Tutti Dolci) says
Beautiful tarts, your coconut pecan crust is irresistible!
Lori @ RecipeGirl says
I love these even more than my fudge 🙂
Chris Scheuer says
Maybe we could trade 🙂
Nita says
Is there a sauce I can prepare with this dish. Is so please advise
Chris Scheuer says
Hi Nita,
It doesn't need much but I think a drizzle of raspberry coulis would be really nice. Here's a great recipe; http://www.foodnetwork.com/recipes/ina-garten/raspberry-sauce-recipe2.html
Stacy | Wicked Good Kitchen says
Gorgeous Key Lime Tartlets, Chris! My husband and I both adore everything Key Lime and look forward to making your recipe this spring. Thanks for sharing. Pinning (of course)!