Gluten Free Kiwi Lime Tart
A classic key lime base and graham cracker crust, with added kiwi puree for a kick!
Servings: 12 people
Calories: 400kcal
Equipment
- 10-inch tart pan
Ingredients
For the graham cracker crust
- 2 Cups gluten free graham crackers crushed
- 8 Tbsp melted salted butter
- 1/8 tsp salt
- 2 Tbsp white sugar
For the kiwi lime filling:
- 4 large egg yolks
- 1 14 oz can sweetened condensed milk
- 1/3 Cup fresh lime juice
- 1/3 Cup kiwi puree
- zest of two limes
- 1/2 tsp cream of tartar
- Extra kiwi and lime slices for decoration optional
Instructions
- First, make your graham cracker crust. Preheat the oven to 325° Fahrenheit and grease or spray a 10-inch tart pan, then set aside. In a medium bowl, stir together the finely-crushed graham cracker crumbs, melted butter, sugar, and salt until well-combined. The mixture will be like wet sand. Press the mixture into the tart pan so that bottom and sides are fully covered. Bake for 15 minutes and then let cool completely before filling (about 30 minutes).
- While the tart crust is cooling, make the filling. In a medium bowl, whisk the egg yokes until they are thick and lighter in color. Add in the entire 14oz can of sweetened condensed milk and whisk until combined. Then slowly pour in the lime juice, zest, and kiwi puree and mix until smooth. Add in the cream of tartar and whisk until combined.
- Pour the filling into the cooled tart shell and bake for 15-20 minutes until the center of the tart is nearly firm. Let the tart chill inn the fridge until completely cool, about an hour. Once the tart is cool, decorate with extra peeled, sliced kiwis and lime slices, or just serve directly!