Go Back

Key Lime Rum Tart

A large rectangular key lime pie cut into sixths, covered with whipping cream and slices of lime, covered with lime zest and sliced limes next to it.
Each creamy slice is bursting with tart lime flavor on top of an extra-thick graham cracker crust. Be sure to serve it up with extra rum-infused whipped cream.
Elizabeth Van Lierde

Prep 45 mins
Cook 45 mins
Total 7 hrs 30 mins
8 servings
295 kcal


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.