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Key Lime Rum Tart

A Key lime rum tart takes the classic and adds a grown-up twist. Rum in the filling plus a splash of rum in the whipped cream makes this sweet-tart after-dinner treat even more glam. The graham cracker crust adds a nice hit of crunch to all that creamy, dreamy lime filling.

A large rectangular key lime pie cut into sixths, covered with whipping cream and slices of lime, covered with lime zest and sliced limes next to it.

Adapted from Elizabeth Van Lierde | Everyday Entertaining | Weldon Owen, 2021

One bite of this tart and you’ll instantly feel like you’ve been transported somewhere warm and tropical. This tart makes a bit more than a regular Key lime pie, perfect for serving after a small dinner party.–Elizabeth Van Lierde

Key Lime Rum Tart

A large rectangular key lime pie cut into sixths, covered with whipping cream and slices of lime, covered with lime zest and sliced limes next to it.

Each creamy slice is bursting with tart lime flavor on top of an extra-thick graham cracker crust. Be sure to serve it up with extra rum-infused whipped cream.

Elizabeth Van Lierde

Prep 45 mins

Cook 45 mins

Total 7 hrs 30 mins

Dessert

American

8 servings

295 kcal

No ratings yet

For the crust

For the filling

For the topping

Make the crust

Make the filling

  • In a large bowl, whisk together condensed milk, lime juice, egg yolks, and white rum until smooth. Pour filling into cooled tart crust and return tart (on baking sheet) to oven.

  • Bake until edges are set and center still jiggles slightly when the pan is shaken, 20 to 30 minutes. Remove tart from the oven and let cool to room temperature, about 2 hours.

  • Refrigerate the tart for at least 4 hours and preferably overnight before serving.

Make the topping

  • In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl with a handheld mixer), combine heavy cream, white rum, and sugar.
  • Whip on high speed until stiff peaks form when the whisk is lifted, 4 to 5 minutes.

  • Once the tart has chilled, top with swirls of whipped cream and garnish with lime wheels and fresh zest.

*What is a Key lime?

You’ve probably encountered Key limes, at least in the form of the pie. But have you ever wondered what they actually are? And why it takes 4 to 5 times the amount of Key limes to equal the regular lime you see in the produce department? From Southeast Asia, Key limes are smaller citrus-hybrid than the Persian limes we think of as the “ordinary” lime.
Key limes are also seedier, more acidic, with a thinner skin, stronger aroma, and characteristic flavor. In North America, they’re known as Key limes because of their association with the Florida Keys and the namesake pie. Elsewhere, they’re also known as the West Indian lime, the Omani lime, or dayap. 

Serving: 1servingCalories: 295kcal (15%)Carbohydrates: 34g (11%)Protein: 4g (8%)Fat: 15g (23%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 133mg (44%)Sodium: 300mg (13%)Potassium: 94mg (3%)Fiber: 1g (4%)Sugar: 20g (22%)Vitamin A: 574IU (11%)Vitamin C: 6mg (7%)Calcium: 52mg (5%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published August 21, 2021

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