Creamy Lime Tart







  1. Make sure all ingredients are at room temperature. Preheat the oven to 325 F and prepare a 9-inch round springform pan by covering the bottom with aluminum foil.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and cup sugar. Mixture should resemble wet sand. Firmly and evenly press the mixture into the bottom of the pan.
  3. Bake the crust for 10 minutes, then allow to cool completely.
  4. In a standing mixer with a paddle attachment, mix the cream cheese at a low-to-medium speed until smooth. Add theKemps Sour Cream and mix until combined. Scrape the sides of the bowl and add 1 cup of sugar. Mix until fluffy.
  5. Add eggs and egg white one at a time, mixing and scraping the sides of the bowl after each addition. Mix until there are no lumps.
  6. Slowly mix in the lime juice until combined. Stir in the flour and lime zest. Pour the mixture over the cooled crust and bake for 40-50 minutes. The center should be somewhat firm.
  7. To make the topping, pour the Kemps Heavy Cream into the bowl of a standing mixer with a whisk attachment (or use a hand-held mixer), and mix on high. When the cream becomes frothy, add in the confectioner s sugar and vanilla and continue mixing until soft peaks form. Once the tart is completely cooled, release it from the springform pan and carefully transfer it to a serving dish. Top it with a layer of fresh whipped cream and garnish with strips of lime and lemon zest.

Recipe Tips:
To avoid cracking, place the pan in larger pan half-filled with warm water before baking.
If you don t have a stand mixer with paddle attachment, a handheld mixer can be used, but be careful to not over mix.
For a time-saving approach, substitute the homemade crust with a store bought crust.

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