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With a coconut-almond shortbread crust and a delicious sweet/tart filling, this Key Lime Crunch Tart is always a hit!
Do you remember the children's game called "telephone"? I clearly recall the first time I ever played it. We all sat in a circle at a birthday party. A parent whispered a "secret" phrase to one of the children. The "secret" was passed around the circle until it got to the last child, who had to say it aloud to the group. The final phrase was nothing like the original. Did you ever think about the fact that lots of recipes go through the "telephone" game? This delicious Key Lime Crunch Tart is the perfect example!
I saw a recipe for Lemon Crunch Bars over at The View from Great Island, one of my favorite blogs. (If you're not familiar with this beautiful blog, be sure to check it out. I never fail to be amazed at Sue's creativity, gorgeous photography and delicious recipes.) The light lemony dessert looked so good, and I couldn't stop thinking about it. It wasn't more than a few days before I had to try it out.
If you've been following The Café for any length of time, you might be guessing that I "personalized" the dessert a bit. Yup, you're right!
I decided to double the filling and since we're huge fans of Key-lime desserts, I went that route instead of lemon. The crust is a little different too, with crushed shortbread cookies, almonds and coconut; versus the gingersnaps called for in the original recipe.
I've been serving this wonderful dessert to everyone who's come my way for the past month, each time tweaking it just a bit. It's perfect now and ready for you. I love that it can be made a day in advance and stored in the fridge, or a week in advance and plopped in the freezer! If frozen, all you need to do is transfer it to the refrigerator a few hours before serving.
It's fabulous on it's own, or with a dollop of whipped cream and a few fresh berries for a pretty garnish. I make it in a 11-inch tart pan with a removable bottom, but you could also make it in a square pan (like Sue does) or a springform pan. It's one of those desserts that seems to go with just about any kind of meal; traditional, international, casual, fancy...
Sue adapted her recipe from a recipe from The Guardian. The Guardian got the recipe from Tim Siadatan, the chef at Trullo, a British Italian restaurant in North London. Siadatan got the recipe from his mom. I love what he said about the original recipe, “I asked my siblings for their favourite dishes and everyone said the lemon crunch pie. I haven’t met a human being yet who doesn’t dig it.” Now that description, in addition to Sue's pictures and blurb, was what took me over the top, I had to try it (to the delight of my numerous taste-testers).
Okay, so you know what I'm wondering, right? What did his mom's Lemon Crunch Pie look like and where in the world (literally) did she get the recipe and who originally came up with the recipe? Hey, maybe it started out as Key Lime and now we've come full-circle! See what I mean? Just like the telephone game!
P.S. Okay, true confessions here. I don't use Key limes in this recipe (or in my Key lime pie either). I use regular old grocery store limes. I just think there's something more enticing and exciting about the name Key Lime Crunch Tart versus Lime Crunch Tart, but you can call it whatever you want. Everyone who tastes it will be sure to call it delicious!
Café Tips for making this Key Lime Crunch Tart...
- Use other good quality shortbread cookies if you can't find Lorna Dunes.
- I use one of these zesters. They're inexpensive and easy to use.
- You can also use a 9-inch square pan (bars will be a bit deeper) or a 10-inch springform pan.
- If you can find Key limes, they are wonderful, but they're not always readily available. Regular fresh lime juice will work just fine.
With a crunchy coconut-almond shortbread crust and a creamy, light key lime filling, this easy, make-ahead Key Lime Crunch Tart is ALWAYS a hit!
- 5 ounces Lorna Dune Shortbread Cookies*
- 1 cup sweetened, shredded coconut very lightly packed
- 1 cup sliced almonds I use raw, sliced almonds
- 2 tablespoons granulated sugar
- 6 tablespoons melted butter
- 2 cups heavy cream
- 1 14- ounce can sweetened condensed milk
- ½ cup fresh squeezed lime juice
- finely grated zest from 3 medium size limes reserve about 1 teaspoon for garnishing top of tart.**
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Preheat oven to 325˚F.
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Combine Lorna Dune cookies, sliced almonds, coconut and sugar in the bowl of a food processor. Pulse until mixture is coarsely chopped. Add butter and pulse a few more times to combine.
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Dump cookie mixture into an 11-inch tart pan with a removable bottom**. Pat mixture up sides of pan forming a fairly thick edge. Pat remaining crumbs across bottom of pan.
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Place pan in oven and bake crust for 12-15 minutes or until golden brown. Set aside to cool completely.
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Whip the cream until soft peaks form when you lift the beater. Fold in the condensed milk, lime juice and lime zest (save a teaspoon for the top). Spread the filling into the pan evenly, swirling the top a bit. Sprinkle with reserved lime zest and refrigerate for at least 2 hours before serving. Serve with a dollop of whipped cream, a thin half slice of lime and a sprig of mint, if desired.
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If you want to make this farther in advance (a week or two), just freeze it instead of refrigerating. Transfer from freezer to refridg a few hours before serving.
Catherine Edis says
Hi Chris
I want to keep this 100% homemade. Which of your shortbread recipes would you recommend I use to use in the crust?
Chris Scheuer says
Hi Catherine, I would use this one: https://thecafesucrefarine.com/ridiculously-easy-press-in-tart-crust-for-sweet-or-savory-tarts/
Aimee says
This was outstanding! I made this for a family gathering and will be making it again.
Lindsay @ The Café Sucre Farine says
So happy to hear that, Aimee!
Noel says
One of my family’s favorites and I made individual ones for a potluck!We enjoy this over traditional key lime pie, thanks for the recipe!
Chris Scheuer says
Awesome! Thanks for letting us know, Noel!
Doran Richart says
I made this in a 9 inch tart pan for my 10 member Bible study group this week. I just mounded the filling a little higher and it was fine. It was ridiculously easy. Everyone liked it a lot. I forgot to put the 2 tablespoons of sugar for the shell and it was fine. I found Walker Scottish shortbread at Trader’s Joe’s. Chris, you are my go-to for baked goods. I love how your beautiful your desserts look and taste, but without consuming a lot of time. Thank you for this keeper!
Chris Scheuer says
Thank you so much for the kind words and your review, Doran!
Linda Robinson says
Love how you can modify the amounts. Our sweetened condensed milk can only be bought in a 10 ounce can (300 ml) so I just kept on reducing the servings till it got to the 10 ounces required, great tool to offer. Thanks.
Chris Scheuer says
I'm so glad, Linda!
Kristin says
hi what would the cook time be for a 9inch pan?
Tracey says
Made this Saturday night and it was delicious. My adult sons and hubby loved it too. Thanks for a great recipe
Chris Scheuer says
I'm so happy to hear that, Tracey! Thanks so much for sharing your results!
Lori says
The photos for all your recipes are simply beautiful! I've just started finding your recipes today and it makes me want to try the recipes for sure!
Chris Scheuer says
Thank you so much, Lori! Welcome to The Café!
PATTI says
YOU MENTIONED THAT YOU DOUBLED THE FILLING--IS THE RECIPE HERE DOUBLED, OR DO YOU DOUBLE WHAT IS SHOWN? SEEMS LIKE DOUBLING WOULD TOO MUCH FOR AN 11 INCH TART PAN, SINCE THEY AREN'T VERY DEEP. I WILL MAKE THIS SOON-I HAVE A GREAT RECIPE FOR KEY LIME PIE WITH SLIVERED ALMONDS, AND THIS WOULD BE A GREAT ADDITION TO MY COLLECTION OF KEY LIME PIE RECIPES !
Chris Scheuer says
Hi Patti, just follow the recipe as it's written here. I doubled it from the original recipe to work with this size crust and tart pan. Enjoy!
Jeanette de Aldrey says
This tart is really nice. The filling is light, fresh, and full of flavor...then boom, you bite into the crunchy crust and it's heaven! Great recipe for key lime pie lovers or anyone that appreciates fresh lime flavor. Loved it. Thanks!
Chris Scheuer says
Thanks so much, Jeanette! We appreciate you taking the time to leave this wonderful, descriptive review! You've made me want to make it again! 🙂
Myra Jarrell says
Could you make or has any one tried using the bottle of key lime juice and then just zest the regular limes?
Chris Scheuer says
Hi Myra, I think you could definitely do this with good results although I think using fresh lime juice, even if it's Persian (regular) limes would have better flavor than the bottled juice.
Lani says
Just made this with real key limes and put it in the fridge. The filing tags great! We won't be eating it until tomorrow - does this need to be covered in the fridge or is it okay as is?
Chris Scheuer says
I would just cover it lightly with plastic wrap. Enjoy!
Therese B Lyons says
I have made this several times now and each time it gets rave reviews. So easy and the best part is I can make it ahead and not be rushed on the day of entertaining. This crust can be substituted in many recipes that call for a pastry or graham cracker crust. Being the citrus lover that I am I added a bit more lime juice. Adjust to your taste.
Please continue to give the make ahead ideas in every recipe where it applies.
Missy says
I made this delicious tart for Easter Sunday along with the lemon ricotta cake and both were a HIT! So easy to make. Another great recipe.
Chris Scheuer says
That's awesome, Missy! So happy you enjoyed both of these! They are two of our favorites also!
Patty says
This looks delicious! I’m going to make it for Easter at my in-laws. We have to travel 1.5 hours. If I freeze it and transport it that way, will it survive?
Thank you.
Chris Scheuer says
I would keep it well protected with ice underneath and then just pop it in the freezer when you get there. It will be just fine.
Carol says
Do you use sweetened or unsweetened coconut in the crust?
Chris Scheuer says
Hi Carol, good question! I use sweetened and will add that to the recipe. If you wanted a less sweet crust, you could use unsweetened coconut.
sue | the view from great island says
I can taste that refreshing lime just looking at this tart, yum!
Drlindalou says
What a WONDERFUL dessert! We had 2 gal friends, who owned & operated a creperie restaurant for 30 years, over for dinner last night and served this delicious and easy dessert. They asked for seconds & then took some home with them. The crust has all my favorite ingredients (cookies, almonds, coconut & butter) and oh so easy to make. The key lime filling (I didn't use key limes either & am sure I wouldn't have noticed the difference if I had) was so easy, light, and creamy. Somehow I acquired two 8" tart pans with removable bottoms & had never used them. The recipe calls for one 11" tart pan so I increased the crust ingredients by 1-½ and filled both pans with plenty of crust. I had the perfect amount of filling for both tarts just using the standard amounts of filling ingredients, so I served one tart and froze the second tart for an upcoming Christmas Eve dinner we'll be attending. Thanks again for another fantastic recipe! By the way, this dessert followed your Make-Ahead Homemade Manicotti recipe, another complete hit!
Chris Scheuer says
This is one of our favorites too! I'm so happy you enjoyed it. What a great idea to make it in two 8-inch pans to have one now and one for later!
William Souza says
My wife and I loved the pie. We specially loved the crust. Just wondering if this crust (coconut-almond shortbread) works for any pie (pumpkin, sweet potato...)
Thanks!
Chris Scheuer says
Hi William, I'm so happy you enjoyed this tart. It's one of our favorites. I haven't tried it with a pie that has to be baked (like pumpkin or sweet potato) so I can't guarantee the results.
Mary says
Will the crust hold up if made a day ahead? Thank you
Chris Scheuer says
Yes! It will be fine.
Mary says
Great recipe! Love that I can make it day before serving, crust held up well. Last week subbed gluten free graham crackers for the shortbread cookies.... that too was very good, a dandy dessert!
Katie says
What an amazingly delish recipie! I made it for my daughter's 1st birthday, as she loves citrus and key lime is one of my faves...She loved it too! Also used a crumbled version of the crust layered w the filling in parfaits for my mother's 70th party...everybody loved! Have also made w Gluten Free graham crackers and pecans subbed for the shortbread and almonds and that version is awesome too! Love how quick and easy this is and always tastes great!
Chris Scheuer says
Thanks so much Katie for taking the time to let us know. So happy you enjoyed it and I love your variations!
Jenny says
HI! I'd like to make this as individual tarts in mini mason jars- do you think I could skip baking the crust, and just pack it down into the bottom of the jar (that's how I do the graham crust on you no bake cheesecake minis)? Thanks!
Chris Scheuer says
Hi Jenny,
Yes, you could definitely skip the baking, the only thing is, that the crust won't be as crunchy. You could press the crust into the bottom of the jars and pop them in the oven. I often bake in mason jars. Just let them cool before filling if you do bake them. Enjoy!
Madonna says
I love the idea of Lorna Dunes. I have not had one for years. I must say I could only make this if company was coming since I can't be trusted with it in the freezer/frig.
Chris, your food just gets better and better. Photography too Scott.
Pam says
Can the coconut. Be left out of the crust? I love it but hubby does not ????
Chris Scheuer says
I think it would be fine without the coconut.