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This tart tart will brighten up the impending chill of autumn.
This past week my dad stayed with us, celebrating my older son’s birthday and generally reveling in the wonder that is contained in my younger son. This was his first visit to our house, though we moved to Austin 8 years ago, and I would be lying if I didn’t admit I was a bit nervous about the trip.
Growing up, I did not have a good relationship with my father. There are a lot of factors for this, including the Midwestern-Scandinavian stoicism in which he was raised. Now that I’m an adult with two kids of my own, we’re trying to retie those frayed knots. It’s been a bit of a stop and start situation, but this past week was a treasure, and I had decided ahead of time to kick things off on the right foot with a homemade dessert.
A few years ago I made Joan Nathan’s Tarte Au Citron, and I thought those little limes would be perfect for that base recipe. The filling is quite simple and doesn’t seem as daunting as other curd recipes (I don’t know why but I get hung up on the word “curd”), plus it doesn’t use sweetened condensed milk like other key lime tarts. Combined with a chocolate crust, it’s a perfect balance of sweet and tart.
You could use regular limes if you don’t have key limes. Normally we wouldn’t ever have key limes in the house, but we’ve been getting them in our produce delivery for a few weeks now. Either way, you should make this soon.
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Key Lime Chocolate Tart
For the crust
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa
- 2 tablespoons granulated sugar
- Pinch salt
- 1/2 cup cold unsalted butter, cut into chunks
- 1 tablespoon half-and-half
For the filling
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 tablespoon key lime zest, from about 3 key limes
- 3/4 cup key lime juice, from about 15 key limes
- 4 tablespoons unsalted butter
- To make the crust, preheat oven to 400°F.
- In a food processor, pulse together flour, cocoa, sugar, and salt. Add butter, and pulse until the butter is cut into small chunks and the dough is starting to come together. Add the half-and-half and continue to pulse until dough is almost completely together.
- Empty into a 9-inch tart pan and press evenly into the pan. Prick with a fork all over, then put in the freezer for 30 minutes.
- Bake for 15 minutes. Let cool while you make the filling.
- To make the filling, whisk together sugar and eggs until well combined. Gradually whisk in lime zest and juice, then pour into a saucepan.
- Add the butter and cook over medium heat, stirring constantly until butter is melted and mixture has thickened. This will take about 5 minutes.
- Pour filling into crust and chill for at least an hour before serving.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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