Key-Lime Tart

August 25, 2016


At the outset, allow me to wish my fellow muslim readers (and chefs-in-training) a (somewhat belated) Eid Mubarak. Eid (much like Christmas or any other religious holiday) is an occasion in and of itself which beckons any person worthy of holding a spatula into #themidnightkitchen (please, don’t excuse the pun).

As things go on most religious and family holidays, to which Eid is no exception, my family follows a tradition of its own. Although, to be very honest, it tends to be not so much a tradition as much as it actually is a silent bake off – a friendly family rivalry if you will. Our family gathers at my aunt’s home, where any family member worthy of holding a spatula rivals the next on what has been brought to the table (quite literally, I’m afraid). Save to say that on this Eid the competition was quite tight with a spread fit for a feastival. My family had outdone themselves, with much more to go around than just compliments on a job well done.

Personally, my contribution to the table (no pressure or anything on my part), manifested itself in a glorious key-lime tart (appropriately unconventional, yet very much welcomed). A key-lime tart aptly appeases the taste buds (and the tummy), particularly after a marathon day of eating. It’s perfectly suited to blend flavours of sweet and sour/tangy, occasioned by the condensed milk and lime juice and zest undertone. A mix of crushed digestive biscuits held together by a blob of butter forms the base of the tart (arguably healthy, perhaps).

All in all, this tart is the perfect and appropriately unconventional addition to the table at any religious/ family occasion – with Eid being my personal case in point.

Bon appetit!



  • 250g digestive biscuits

  • 100g butter melted

  • 1 x 365g tin of condensed milk

  • 3 medium egg yolk

  • 4 limes (juice and zest)

  • 300ml double cream

  • 1 tbsp icing sugar

  • Extra lime zest to decorate


  • Heat the oven to 160C/fan.

  • Blitz the biscuits until they are fine crumbs

  • Add the melted butter to this to combine the biscuits

  • Press this into the base of a 22cm loose-based round tin. 

  • Bake in the oven for 10 minutes

  • Whisk the egg yolks well

  • Add the condensed milk, and whisk for about 4/5 minutes

  • Add the zest and juiced lime

  • Pour the filling into the base and bake for another 15 minutes

  • Allow it to cool (even if it doesn’t seem set, it will later) and leave in the fridge overnight for best results (or roughly 3 hours). 



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