A Key lime rum tart takes the classic and adds a grown-up twist. Rum in the filling plus a splash of rum in the whipped cream makes this sweet-tart after-dinner treat even more glam. The graham cracker crust adds a nice hit of crunch to all that creamy, dreamy lime filling.
One bite of this tart and you’ll instantly feel like you’ve been transported somewhere warm and tropical. This tart makes a bit more than a regular Key lime pie, perfect for serving after a small dinner party.–Elizabeth Van Lierde
Key Lime Rum Tart
For the crust
- 2 cups store-bought or homemade graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 stick (4 oz) unsalted butter melted
For the filling
- 1 can (14 oz) condensed milk
- 2/3 cup fresh Key lime* or fresh lime juice strained (about 20–40 Key limes or 6 to 8 regular limes)
- 4 large egg yolks
- 3 tablespoons white rum
For the topping
- 1 cup heavy cream
- 1 to 2 tablespoons white rum
- 1/4 cup granulated sugar
- Lime zest preferably organic, for garnish
- Lime wheels for garnish
Make the crust
- Preheat the oven to 350°F (180°C).
- In a medium bowl, stir together graham cracker crumbs, sugar, cinnamon, salt, and melted butter until combined.
- Press the crust mixture into the bottom and sides of an 8 1/2- by 11–inch (11- by 28-cm) rectangular tart pan.
- Place the tart pan on a baking sheet, bake until crust is lightly browned and fragrant, 10 to 12 minutes.
- Remove tart pan from oven and place on a rack to cool while you prepare the tart filling.
Make the filling
- In a large bowl, whisk together condensed milk, lime juice, egg yolks, and white rum until smooth. Pour filling into cooled tart crust and return tart (on baking sheet) to oven.
- Bake until edges are set and center still jiggles slightly when the pan is shaken, 20 to 30 minutes. Remove tart from the oven and let cool to room temperature, about 2 hours.
- Refrigerate the tart for at least 4 hours and preferably overnight before serving.
Make the topping
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl with a handheld mixer), combine heavy cream, white rum, and sugar.
- Whip on high speed until stiff peaks form when the whisk is lifted, 4 to 5 minutes.
- Once the tart has chilled, top with swirls of whipped cream and garnish with lime wheels and fresh zest.
*What is a Key lime?You’ve probably encountered Key limes, at least in the form of the pie. But have you ever wondered what they actually are? And why it takes 4 to 5 times the amount of Key limes to equal the regular lime you see in the produce department? From Southeast Asia, Key limes are smaller citrus-hybrid than the Persian limes we think of as the “ordinary” lime. Key limes are also seedier, more acidic, with a thinner skin, stronger aroma, and characteristic flavor. In North America, they’re known as Key limes because of their association with the Florida Keys and the namesake pie. Elsewhere, they’re also known as the West Indian lime, the Omani lime, or dayap.
Recipe Testers' Reviews
This Key lime rum tart is a good easy recipe for a refreshing dessert. The rum bakes out of the lime filling so it's not overpowering. When paired with the rum whipped cream the flavor is nice and balanced.
The tart was very easy to make. The crust was very easy to put together. I had to bake it for a few extra minutes but it came out perfectly. If I was to make this again, I'd double both the filling and the whipped cream but I prefer a more filling to crust ratio. As written the recipe is very crust-heavy.
The whipped cream was easy peasy BUT it didn't whip up as well with the rum added in. I wonder if it needed more cream or sugar. It still tasted good and made enough but I would have liked more.
This Key lime rum tart was rich yet so refreshing! I enjoyed that the rum was baked right in. The rum took it up a level from other Key lime tart recipes I've made before. The combination of the tangy rum, bright citrus, and sweet cracker crust was divine. It was so easy to prepare and came together quickly.
Originally published August 21, 2021