Mexico City Lime Tart
A rich Mexico City lime tart with a delicate pastry shell, airy condensed milk filling, fresh lime juice, and sweetened whipped cream.
Equipment
- electric mixer
- Mixing bowl
- oven
- Silicone spatula
- Tart Pan
- Whisk
- Wire rack
Ingredients
- 1 small sweet pastry shell pre-baked in a 15-centimeter tart pan
- 200 grams sweetened condensed milk
- 2 large egg yolks
- ¼ cup fresh lime juice
- 1 large egg white
- 1½ teaspoons granulated sugar
- ½ cup sweetened whipped cream for serving
Instructions
- Prepare and pre-bake the sweet pastry shell.
- Reduce the oven temperature to 165°C (325°F).
- Whisk the sweetened condensed milk, egg yolks, and lime juice together in a mixing bowl.
- Set the lime mixture aside.
- Place the egg white in a clean mixing bowl.
- Beat with an electric mixer for approximately 30 seconds until fluffy.
- Gradually add the sugar.
- Continue beating for 1–2 minutes until shiny soft peaks form.
- Fold the whipped egg white gently into the condensed milk mixture.
- Avoid overmixing so the filling remains airy.
- Pour the lime filling into the prepared pastry shell.
- Place the tart carefully in the oven.
- Bake for 35–40 minutes until the filling rises and the center is set.
- Transfer the tart to a wire rack.
- Let the tart cool completely.
- Refrigerate for at least 3 hours or overnight.
- Top with sweetened whipped cream immediately before serving.
- Cut the Mexico City lime tart into four equal slices.
Notes & Wine Advice
Serving Suggestions
Serve Mexico City lime tart well chilled with sweetened whipped cream and fresh lime zest. Fresh berries or mango provide a colorful contrast. Browse our dessert recipes for more serving combinations.Recipe Notes
Use a completely cooled pre-baked pastry shell so it remains crisp. Fold the egg white into the filling gently to retain as much air as possible. The filling may rise while baking and settle slightly as it cools. Explore our pastry recipes for more baking ideas.Variations
Add finely grated lime zest to the filling for a stronger citrus aroma. A graham cracker crust can replace the sweet pastry shell. For individual desserts, divide the filling among small pre-baked tart shells and shorten the baking time.Wine Advice
A lightly sparkling Moscato d’Asti complements the sweet lime filling. A late-harvest Riesling also balances the citrus acidity beautifully.Nutrition values
Serving: 1 slice | Calories: 445 kcal | Carbohydrates: 57 g | Protein: 7 g | Fat: 21 g | Saturated Fat: 12 g | Sodium: 180 mg | Sugar: 40 g