If you’re craving something tangy, vibrant, and undeniably eye-catching, this Key Lime Kiwi Tart is about to become your new favorite dessert. Imagine a buttery graham cracker crust filled with silky, zesty key lime custard, crowned with a beautiful ring of bright green kiwi slices and a cloud of whipped cream. The combination of citrus and tropical fruit is pure sunshine on a plate, making it perfect for summer gatherings, celebrations, or whenever you need a sweet pick-me-up. This tart is easy enough for a weeknight treat, but spectacular enough to wow your friends and family every time.

Key Lime Kiwi Tart Recipe - Recipe Image

Ingredients You’ll Need

Every element in this recipe has a role to play, and together they create that irresistible balance of crunchy, creamy, tart, and sweet. Let’s take a closer look at what you’ll need and why each ingredient matters so much in the final Key Lime Kiwi Tart.

Graham cracker crumbs (1 1/2 cups): This classic base brings a toasty, caramelized crunch that perfectly contrasts the creamy filling.
Granulated sugar (1/4 cup): Sweetens the crust and helps bind it together for a more cohesive bite.
Unsalted butter, melted (6 tablespoons): Adds richness and ensures the crust holds its shape; melted butter also makes pressing the crumbs much easier.
Sweetened condensed milk (1 can, 14 oz): The secret to a smooth, luscious filling that sets beautifully and delivers just the right amount of sweetness.
Egg yolks (4 large): These create a custardy texture and help the filling firm up when baked.
Key lime juice (1/2 cup, fresh or bottled): Signature tartness and tang—if you can’t find key limes, regular limes work in a pinch.
Lime zest (1 teaspoon): Intensifies the citrus flavor and adds a fresh, aromatic kick.
Kiwis (4–5, peeled and thinly sliced): Gorgeous green kiwi slices add tropical sweetness and a refreshing contrast to the lime.
Heavy whipping cream (1 cup): Whips into soft, billowy clouds for topping the tart and making each bite extra dreamy.
Powdered sugar (2 tablespoons): Sweetens the whipped cream without any grittiness.
Vanilla extract (1/2 teaspoon): Rounds out the flavors and infuses the cream with irresistible aroma.

How to Make Key Lime Kiwi Tart

Step 1: Prepare the Graham Cracker Crust

Begin by preheating your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until every crumb is glistening and the mixture looks like damp sand. Press it firmly and evenly into the bottom and up the sides of a 9-inch tart pan. This is what gives the tart its delightful crunch and golden color. Bake the crust for 8 to 10 minutes, just until it’s fragrant and set. Let it cool slightly before adding the filling.

Step 2: Whisk Up the Key Lime Filling

In a separate medium bowl, combine the sweetened condensed milk, egg yolks, key lime juice, and lime zest. Whisk until the mixture is totally smooth and evenly blended. The aroma at this stage is out of this world! Pour this creamy filling into your baked crust and smooth the top with a spatula, making sure it reaches all the edges for even baking.

Step 3: Bake and Chill the Tart

Place the filled tart back in the oven and bake for 15 to 17 minutes. You’re looking for the center to be just set—it should jiggle slightly when you gently shake the pan. Let the tart cool at room temperature, then pop it into the fridge for at least 3 hours (overnight is even better!). This chilling time is what gives your Key Lime Kiwi Tart its signature silky texture.

Step 4: Whip the Cream

While the tart chills, make the whipped cream. In a small, cold bowl, beat together the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. This pillowy topping will balance the zingy lime and sweet kiwi, making each bite irresistible.

Step 5: Decorate with Kiwi and Cream

Right before serving, arrange the thinly sliced kiwi in overlapping circles on top of the chilled tart. This not only looks stunning but adds a juicy freshness. Pipe or dollop the whipped cream along the edges for a beautiful finish. For an extra flourish, sprinkle on a little lime zest or even some shredded coconut or chopped pistachios for added texture.

How to Serve Key Lime Kiwi Tart

Garnishes

For a picture-perfect presentation, top your Key Lime Kiwi Tart with a swirl of whipped cream, a sprinkle of extra lime zest, or even a scattering of toasted coconut or chopped pistachios. These garnishes add color, crunch, and flavor—it’s the little touches that make dessert feel truly special.

Side Dishes

This tart shines on its own, but if you want to round out your dessert table, serve it alongside a platter of fresh berries or a scoop of coconut sorbet. The tartness of the key lime and the sweetness of the kiwi pair beautifully with light, fruity sides.

Creative Ways to Present

Try making mini tarts for individual servings, or cut the tart into squares for a casual dessert buffet. For a fun twist, serve each slice with a drizzle of raspberry coulis or a few edible flowers. However you serve it, the Key Lime Kiwi Tart always takes center stage.

Make Ahead and Storage

Storing Leftovers

Any leftover Key Lime Kiwi Tart should be covered and stored in the refrigerator. It will keep well for up to three days, though the crust may soften slightly over time. To retain the best texture, wait to add the whipped cream and kiwi until just before serving.

Freezing

You can freeze the tart (without the kiwi and whipped cream toppings) for up to one month. Wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before garnishing and serving—it’s a lifesaver for busy hosts or last-minute cravings!

Reheating

There’s no need to reheat the Key Lime Kiwi Tart, as it’s best enjoyed chilled. If serving from frozen, allow it to thaw completely in the refrigerator for several hours before decorating and slicing.

FAQs

Can I use regular limes instead of key limes?

Absolutely! If you can’t find key limes, regular limes make a great substitute. The flavor will be a bit different—slightly less floral and more straightforwardly tart—but your Key Lime Kiwi Tart will still be delicious.

Can I make this tart gluten free?

Yes, just swap out the graham cracker crumbs for your favorite gluten-free cookie or graham cracker alternative. Make sure to check that all other ingredients are gluten free as well.

How do I get the perfect whipped cream?

For the fluffiest whipped cream, chill your bowl and beaters before whipping. Stop as soon as soft peaks form to avoid over-whipping, and add a splash more vanilla or even lime zest for a twist.

Can I prepare the tart ahead of time?

You sure can! You can make the Key Lime Kiwi Tart a day in advance. Just keep it covered in the fridge and add the kiwi and whipped cream right before serving so everything stays fresh and vibrant.

What’s the best way to slice the tart?

Use a sharp, thin-bladed knife, and wipe it clean between cuts to get tidy, even slices. This helps show off those beautiful layers of kiwi, cream, and custard.

Final Thoughts

If you’re ready to add a splash of color and a burst of flavor to your dessert repertoire, you absolutely have to try making this Key Lime Kiwi Tart. It’s fresh, zesty, and beautifully simple—the kind of treat that makes everyone smile. I hope you enjoy every tangy, creamy bite!

Key Lime Kiwi Tart Recipe

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4.8 from 23 reviews

Author: Emma
Total Time: 3 hours 45 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This Key Lime Kiwi Tart combines the tartness of key lime with the fresh sweetness of sliced kiwi on a buttery graham cracker crust, topped with light whipped cream. It’s a vibrant and refreshing dessert perfect for summer or any occasion where you want a no-fuss yet elegant fruit tart.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

Filling

1 can (14 oz) sweetened condensed milk
4 large egg yolks
1/2 cup key lime juice (fresh or bottled)
1 teaspoon lime zest

Topping

4–5 kiwis, peeled and thinly sliced
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Preheat and prepare crust: Preheat the oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch tart pan. Bake crust for 8–10 minutes, then cool slightly.
Make filling: In a separate bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, and lime zest until smooth and fully combined.
Bake tart: Pour filling into baked crust and smooth the top. Bake for 15–17 minutes or until the center is just set.
Chill tart: Let the tart cool at room temperature, then refrigerate for at least 3 hours until chilled and set.
Prepare topping: Whip heavy cream with powdered sugar and vanilla extract in a small bowl until soft peaks form.
Assemble and serve: Before serving, arrange sliced kiwi in a circular pattern on the tart. Dollop or pipe whipped cream along the edges as desired.

Notes

You can substitute key lime juice with regular lime juice if needed.
For added texture, sprinkle shredded coconut or chopped pistachios over the kiwi topping.
Ensure to chill the tart thoroughly for best set and flavor.
Use fresh kiwis that are ripe but firm for easier slicing and best presentation.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American