•   NILLA Crust:
  • 10 oz. NILLA Wafers
  • 4-1/4 oz. unsalted butter, melted, cooled to 90°F
  •   Lime Curd
  • 10 key limes
  • 10 oz. granulated sugar
  • 10 oz. fresh key lime juice (from about 50 limes)
  • 6-1/2 oz. unsalted butter, melted
  • 9 eggs
  • 3 gelatin sheets, bloomed in cold water, drained
  •   Topping
  • 6 oz. heavy cream
  • 1-1/2 Tbsp. granulated sugar


Nutritional facts are based on a single serving
Calories 510
Total fat 34g
Saturated fat 19g
Trans fat 1g
Cholesterol 220mg
Sodium 160mg
Carbohydrate 45g
Dietary fiber 0g
Sugars 33g
Protein 6g
Calcium 4%DV
Iron 6%DV


    Nllla Crust:
  1. Pulse  wafers in food processor until finely crushed. Stir in butter until combined.
  2. Arrange  12 (3-inch) ring molds on parchment paper-lined full-sheet pan. Spoon 1.2 oz. Nilla Crust mixture into each mold. Firmly press crumbs to create an even crust layer.
  3. Bake  in 350°F standard oven (or in 325°F convection oven) 8 min. Cool completely on wire rack.
  4. Lime Curd:
  5. Meanwhile,  zest 10 limes; set zest aside. (Juice these limes with the others.) Bring sugar, all lime juice, butter and zest to boil in medium saucepan on medium heat, stirring occasionally. Remove from heat.
  6. Whisk  eggs until blended; whisk in a small amount of the juice mixture. Return egg mixture to lime juice mixture in saucepan. Cook on low heat until mixture reaches 185°F, stirring constantly. Remove from heat; add drained softened gelatin. Stir until dissolved. Strain mixture.
  7. Pour  3 oz. Lime Curd over prepared crust in each mold. Refrigerate 3 hours or until set.
  8. Topping:
  9. Whip  cream and sugar in chilled bowl of mixer fitted with whisk attachment until stiff peaks form.
  10. Remove  rings by wrapping each with a hot wet towel to loosen. Place on serving plate and gently shake tart loose. Refrigerate until ready to serve. Top each with 2 Tbsp. whipped cream.
  11. Helpful Hint:

    For easier unmolding, freeze cooled tarts 1 hour. Remove from freezer as needed, and wrap a hot towel around mold or heat with a kitchen torch. Plate as directed.

    Serving Suggestion:

    Garnish with a raspberry or other fruit sauce and candied key lime slices.

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