This Key Lime Pie Tart is a refined twist on a classic. Built on a crisp shortcrust base, it layers zesty white chocolate mousse with a soft, blow-torched meringue topping. Unlike traditional versions, there’s no baked custard here – just fresh, clean flavour using accessible supermarket ingredients. Ideal for home bakers looking to achieve patisserie results without complicated steps.
Key Lime Pie Tart Components – Shortcrust, Meringue & Shape Tips
For the base, you can use any sweet shortcrust pastry you like — or follow my detailed tutorial here: Shortcrust recipe.
Want to try a modern shape? Watch how to make a doughnut-style tart using two rings: Donut shape tart tutorial.
To finish the tart, I use a classic Swiss meringue that’s smooth and stable: Swiss meringue recipe.
Video Tutorial – Light Lime Mousse for Key Lime Pie Tart Recipe
This video shows how to make the lime mousse that gives this tart its delicate citrus flavour and light, airy texture. Unlike a traditional key lime pie with a dense custard, this version uses white chocolate and whipped cream to create something much softer and more refined. The tart shell is pre-baked and the meringue comes from a previous recipe — here, we focus entirely on the mousse that lifts the whole dessert.
Key Lime Pie Tart
Equipment
- Digital kitchen scales
- Small saucepan
- Heatproof jug or bowl
- Silicone spatula
- Stick blender
- Mixing bowl
- Thermometer
- Piping bag or spoon
- Prepared tart shell
Ingredients
- 50 g milk
- 4 g powdered gelatine
- 20 g water
- 95 g lime puree
- 130 g white chocolate
- 175 g cream
Instructions
- Bloom the gelatine by mixing it with the water in a small bowl. Set aside for 10 minutes.
- Gently heat the milk in a small saucepan until hot but not boiling.
- Stir the bloomed gelatine into the hot milk until fully dissolved.
- Pour the hot milk mixture over the white chocolate in a heatproof jug. Let sit briefly, then blitz it until smooth.
- Allow the mixture to cool to 30°C.
- While cooling, whip the thickened cream to soft peaks.
- Fold the whipped cream into the white chocolate mixture in several additions, mixing gently to keep it airy.
- Pipe or spoon the lime mousse into your tart shell.
- Refrigerate for at least 2 hours until fully set.
- Decorate with Swiss meringue just before serving.
Video
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.
