{"id":57734,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/best-lime-tart\/"},"modified":"2024-02-06T08:17:24","modified_gmt":"2024-02-06T14:17:24","slug":"best-lime-tart","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/best-lime-tart\/","title":{"rendered":"Lime Tart"},"content":{"rendered":"

This bright and tangy lime tart exudes sunny, tropical vibes in a lovely, fluted graham cracker-almond crust. Thanks to a bit of sour cream, the creamy whipped topping balances out the citrus, making the tart as soft and breezy as a summer afternoon. This is one of our prettiest tart recipes<\/a>, and it\u2019s sure to be a hit when you need an easy yet impressive dessert.<\/p>\n

Limes vs. Key Limes<\/h2>\n

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While both can be used interchangeably for most lime desserts, there are some slight differences between Key limes and limes<\/a>.<\/p>\n

Also known as Mexican or West Indies limes, Key limes are small, round fruits with a thin skin and light-yellow color when ripe. Limes you generally see at the grocery store, known as Persian or Tahiti limes, are more oval shaped with a darker-green skin. Key limes have more seeds and a much thinner skin than Persian limes, so you need more of them for juice, and they\u2019re more perishable (best to keep these out of the fridge and use sooner than later). They\u2019re also more tart but super fragrant, which is why they\u2019re prized for desserts like Key lime pies<\/a> and tarts, cupcakes, or these coconut Key lime thumbprint cookies<\/a>.<\/p>\n

Persian limes are a bit more acidic, but they’re perfectly fine in any dessert. They’re great for everyday vinaigrettes, marinades and, of course, margaritas<\/a>. You can use either type of lime for this tart.<\/p>\n

Ingredients for a Lime Tart<\/h2>\n

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