Vanilla Lime Tart
Vanilla Lime Tart. Sweet and tangy goodness in a cinnamon graham cracker crust. Topped with sour cream based whipped cream and extra zest. Super springy for the better weather we’re having this weekend !!
Happy Springtime guys!! Spring is finally here, and let’s just say we've been waiting for it for quite a while. To me, nothing says spring more than a key lime or just lime in general pie or tart. I was up in the air about which to make…the pie or the tart. But I decided to go for the tart for a change.
This one is super springy (also AMAZING for summer) and it is delicious. It’s the perfect amount of both tart and sweet. The toasted graham cracker crust. The vanilla infused filling. The sweet sour cream based whipped cream. This pie comes together in minutes and it is so so tasty.
We’re super excited to be celebrating the first day of spring with this pie at the beach. Today is a beautiful sunny day. I woke up feeling super fresh and energetic. I went to the gym then came home and made this pie. Then we had some mimosas and enjoyed the sun in the backyard. I really can’t think of a more perfect first day of spring. Simple, but an amazing vibe. Then end the day with this super refreshing and adorable tart.
Need a fun spring baking idea?! A citrusy tart definitely needs to be your go to !!
Ingredients
2 cups graham cracker crumbs
1 teaspoon cinnamon
8 tablespoons butter; melted
4 egg yolks
1 (14 ounce) can sweetened condensed milk
1 cup lime juice + 1 tablespoons zest
2 teaspoons vanilla extract
1/4 teaspoon salt
For the Sour Cream Whipped Cream
1 1/2 cups heavy cream
1/4 cup sour cream
2 teaspoons vanilla extract
Directions
Preheat the oven 350 degrees. In a medium bowl, combine the graham crackers, cinnamon, and butter. Press the mixture into a tart dish. Transfer the the oven and bake until crust is toasted for about 10 minutes.
In another medium bowl, whisk the egg yolks. Add the sweetened condensed milk, lime juice, lime zest, vanilla, and salt. Whisk until well combined. Pour the mixture evenly over the crust.
Transfer to the oven and bake for about 15 minutes until the top is just set but still giggly. Let cool then refrigerate for 1 hour before serving,
To make the whipped cream, whip the heavy cream until stiff peaks form. Stir in the sour cream and vanilla. Serve tart topped with whipped cream and additional lime zest.
