This post may contain affiliate links. For more information, see our privacy policy.
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.**
-
Preheat oven to 325˚F.
-
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.
-
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.
-
Place pan in oven and bake crust for 12-15 minutes or until golden brown. Set aside to cool completely.
-
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.
-
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.
Yeda Feio says
Hi! I´m a fan from Curitiba, south of Brasil and love your site for its charm, beauty and delicious recipes. Lime pie is very popular here too. There´s a not very good recipe in an old and falling apart hand written book ,60 years old at least, that belonged to my friend´s great aunt.. Since the telephone game goes over and over again, I´ll pass your delicious recipe to my friend even if something is lost in translation! My best wishes, Yeda
Chris Scheuer says
Thank you Yeda, for this sweet email. It brought a smile to my face. I hope the recipe please your friend. 🙂
Kind Regards, Chris
Muna Kenny says
What an amazing dessert Chris, I love everything about it especially the crust. all those yummy clicks made me hungry 🙁
Adina says
Such a beautiful pie and my favorite kind as well, lime/lemon are the best in pies. I love Sue's blog too, I have made quite a few of her recipes already and they were always great.
Sandra says
I love your tweaks and know my family would love this, I'm working on a Caribbean theme dessert table for a client and this would be a great fit. I hope she thinks so too!
Laura | Tutti Dolci says
What a sublime tart, that creamy filling looks absolutely divine!
Susan says
What a perfectly refreshing summer dessert, Chris! Lorna Doone cookies are an old family favorite that I always used to keep in the pantry when my girls lived at home and I can just imagine them together with coconut and almonds in this crust. Great recipe for a summer party!
John/Kitchen Riffs says
Key Lime pie is my favorite! So I know t his will be my favorite tart. That crust is genius, too. Love shortbread and almond crusts, but never mixed in coconut. But I will!
Abbe@This is How I Cook says
Love this version with no eggs! Key Lime pie is always one of my daughter's most requested things for me to make. Thank you for this version that came from...who did you say? I love Sue's blog, too!
Liz says
i love a key lime pie, and I'm certain your tart is just as scrumptious!! I'd make the lime version for me and the lemon version for Bill (who doesn't like lime desserts---can you believe it???).
Kimberly Killebrew says
Your "telephone game" result looks and sounds simply amazing, Chris! That CRUST!! I haven't even had breakfast yet and I'm craving this 🙂
Karen (Back Road Journal) says
Now that certainly is a tropical tart. Now that we are in Florida, key limes are always available in the markets. No excuse not to try this.
Chris Scheuer says
I'm jealous Karen that you have key limes. They're hard to come by around here.
Anne@ASaladForAllSeasons says
Oh what a beautiful tart, Chris! Especially the crust. I just love coconut in the crust. And so true about the 'telephone game' in cooking. Even if you love a dish you've tasted at a party, once you get the recipe for it, you still have to tweak it to make it your own! : )
Chris Scheuer says
So true Anne, that's what makes cooking so fun!
Marigene says
I love lime desserts in the summer, they always seem so light. Thanks for sharing, Chris.
The photos are magazine worthy!
Chris Scheuer says
Thanks so much Marigene, we really appreciate your kind encouragement!
Sara says
OMG does this look good, that crust especially sounds so amazing! I think I'm going to make this for my husband's birthday, he loves anything lime!
Chris Scheuer says
Thanks Sara, hope he enjoys it as much as we do!
Robyn @ Simply Fresh Dinners says
Such a fun post to read, Chris! This dessert looks amazing and I love that you can make it ahead and freeze it as well. The flavors have me craving dessert at 8 am! Now if only I had my own chef 🙂 Stunning photos as always!
Chris Scheuer says
Thanks so much Robyn, hey there's nothing wrong with fruit and dairy for breakfast, right? 🙂
Tricia @ Saving room for dessert says
I love the crunch and silky smooth combination - I bet this tastes incredible. It is so beautiful too! I remember playing the telephone game - and you are right - it was often so hillarious nobody can figure out how it transformed into the ending phrase. I think we called it the gossip game because that's what happens when you gossip!
Chris Scheuer says
I never heard the game called gossip but it makes a lot of sense, Tricia, it changes as it's passed along. That's a good reason not to believe it, isn't it? 🙂
Angie@Angie's Recipes says
That's a sensational tart...both crust and filling are amazing.
Chris Scheuer says
Thanks Angie!
Jennifer @ Seasons and Suppers says
Such a beautiful tart and I love everything about it from the shortbread crust to the lime and coconut!
Chris Scheuer says
Thanks Jennifer, coconut and lime are a match made in heaven to me!
sue|theviewfromgreatisland says
This is a fabulous post, Chris, and I don't just say that because you were inspired by my bars 😉 I love the telephone story...and I love your adaptation. Key limes are such a rare treat, I'm definitely going to track some down so I can make your tart --- thanks so much for the shout out 🙂
Chris Scheuer says
Thanks Sue, it is funny how recipes change as they're passed along.
Ellen says
Looks divine! And so light I am sure it doesn't have a calorie to its name. I think I shall try this too -- so saving it for the weekend.
Chris Scheuer says
Thanks Ellen! Nope no calories 🙂 oops my noise is growing...
Jenna says
Ha, yes Chris, recipes are like the telephone game! This looks and sounds divine, I doubt that I would change a thing! Love the crunchy shortbread crust-
Chris Scheuer says
Thanks Jenna, yes it does slice like a dream. My son says “condensed milk is like magic” – it’s true!
Madonna says
This tart has been around the block. It sounds so delicious. It sounds like something for an easy make-ahead dessert and also to take-along. Sweetened condensed milk and limes are on my market list for next week - I think I have the rest. Memorial Day is coming.
Chris Scheuer says
Ha! Yes it has been around the block Madonna! Hope you enjoy it!
Deb Cantales says
You had me at Key Lime! We had a Key West themed dinner that we all loved. Must try this!
fran says
Hi, this looks beautiful and sounds delicious. Just a quick question since I would like to make. How does the filling set?
Thank you.
Chris Scheuer says
That's so funny Fran, I thought the same thing. I was kind of nervous about that. Honestly, I can't tell you what makes it set but IT DOES! And beautifully. I guess it's the condensed milk but after two hours, it slices like a dream!
Monique says
Oh my gosh it must be delish..Sue does have a beautiful blog..I find that you..Sue and Tricia are like blog sisters:)
Beautiful tart!
Chris Scheuer says
Thanks so much Monique, that's an honor to be put in the league with those two amazing bloggers 🙂