Filed Under: Dessert | Tart

Lime Tartlets

By Tessa Arias
April 17th, 2011

Lime Tartlets have a buttery crust with a delicious, luscious filling

Yield: 4 Servings

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Bright and sweet.
Texture: The crust is buttery yet slightly crunchy while the filling is luscious.
Ease: Surprisingly easy yet impressive.
Appearance: My tarts ended up looking more lemony than lime-y but I think they’re still pretty.
Pros: This would be great to serve to company!
Cons: None.
Would I make this again? Maybe (once limes are on sale again).

If you didn’t know already, I’m a major chocoholic. I sometimes get carried away with all the chocolate recipes and have to remember to balance them out with a little variety. So when I saw limes were on sale at the store, I decided I’d make something citrus-y to post. Of course, then I added a drizzle of white chocolate on top. But hey, once a chocoholic, always a chocoholic. These tartlets actually reminded me of a tropical version of ‘smores with the graham cracker crust and chocolate. Mmm tasty.

How to make
Lime Tartlets

Yield: 4 Servings
Cook Time: 25 minutes
Total Time: 1 hour
Lime Tartlets have a buttery crust with a delicious, luscious filling


For Crust:

  • 1 1/4 cups graham cracker crumbs (from 9 graham cracker sheets)
  • 2 tablespoons sugar
  • 5 tablespoons (2 1/2 ounces) unsalted butter, melted

For Filling:

  • 1 can (14 oz) sweetened condensed milk
  • 5 large egg yolks
  • zest of 2 limes
  • 1/2 cup of lime juice

For White Chocolate Drizzle:

  • 1/2 cup white chocolate chips


  1. Preheat oven to 375F. Spray four 4 or 5-inch tart pans with cooking spray.
  2. Stir graham cracker crumbs, sugar, and butter together until well combined. Press mixture evenly onto bottom and up side of each tart pan. Bake crust for 10 minutes and allow to cool on a rack. Leave oven on.
  3. To make filling, whisk together condensed milk and yolks until well combined. Add in the lime zest and juice and whisk to combine. Pour filling evenly into each tart crust, and bake for 15 minutes. Cool completely, and refrigerate.
  4. Before serving, melt the white chocolate in a microwave-safe bowl in the microwave in 15-second bursts until melted and smooth. Drizzle over tarts.

Recipe Notes

Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Tracy — April 26, 2011 at 7:18 pm

    I made these for our Easter dinner dessert and they were absolutely delicious. Loved them!!! It's the second recipe I've made from your blog since I found it when looking for a white chocolate macadamia nut cookie recipe.

    • #
      Tessa — April 26, 2011 at 7:22 pm

      Tracy – I'm so glad to hear that!! 🙂 Thanks for your comment.

  2. #
    Tine — April 18, 2011 at 3:46 pm

    Mmm, this looks so easy to make. But so delicious!

  3. #
    Jordan — April 18, 2011 at 1:28 pm

    These tartlets look so light and delicious. I especially love the white chocolate drizzle!

  4. #
    Cornelius the Pig — April 18, 2011 at 2:21 am

    this looks great! i bought mini tartlet pans because they were cute (and small pig sized) but i can never find that many recipes for it. so, perfect!

  5. #
    Peggy — April 17, 2011 at 6:15 pm

    We just got a bunch of key limes, so this would be perfect to use them up! The tart is absolutely beautiful and screams spring time!

  6. #
    cocidodesopa — April 17, 2011 at 5:57 pm

    For the coming time, a limey or lemony flavour is what most people crave for. These tartlets look realy good!


  7. #
    Maris — April 17, 2011 at 5:10 pm

    This looks so light and refreshing and perfect springtime dessert.

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