White Chocolate Key Lime Fruit Tart not only is pretty to look at it tastes amazing! Melted white chocolate is mixed with sour cream and cream cheese as a filling for this tart. However, key lime curd is spread over the buttery home made pie shell. It’s almost no bake except for baking the crust 15-20 minutes. Fresh strawberries, blueberries, raspberries and kiwi sliced and arranged on top of the tart is lovely.
Summer fruit tarts are typically easy to make. This recipe is one of those tarts. You can use refrigerated pie crust if you would like, but I enjoy making home made food processor butter pie crust. You will want to make this tart for your family and every time you have guests.
How to Make White Chocolate Key Lime Fruit Tart
If you plan to use Microwave Key Lime Curd make this earlier in the day as it needs time to set up in the refrigerator. About 2-4 hours will be perfect.
Tart Shell Crust Begin making the tart crust. In a food processor fitted with steel blade add flour, sugar, salt and chilled cubed butter, pulse a few seconds to toss and cut up butter. Next, add 3 tablespoons of ICE COLD water. It has to be ice cold or you will have a sticky dough, which means you would add more flour and end up with a tough dough. Not a happy time.
Once you pulse all the ingredients for the crust, it will form a ball around the blade. This is the sign your dough is ready. Remove from food processor, flatten into a disc and cover with plastic wrap then to the refrigerator for a big chill, about 20 minutes.
Meanwhile, preheat oven to 375 degrees. Lightly spray with cooking spray a 9-inch springform tart pan. Next, cut a 9-inch parchment round and gather your pie weights. We are baking a single tart shell and not the filling.
Tip: Pie Weights can be dried beans, black eyed peas or rice. Placing the parchment paper in the tart pan with weights will assist the shell from rising during the bake. Parchment also helps keep the beans from imprinting your dough.
Roll out dough on floured surface with rolling pin into a 10-inch circle. Line 9″tart springform pan with dough, press up the sides and bottom of the pan. Line with parchment round and beans. Bake at 375 degrees for 15-20 minutes. Cool crust completely before filling.
Making the White Chocolate Key Lime Filling
If you haven’t made the Microwave Key Lime Curd yet, do it now. The curd needs at least 2 hours to firm up, chilling will help this process. Store curd in refrigerator up to 10 days. This curd will line the baked tart shell before adding the white chocolate filling.
This is a no bake filling and so delicious. Instead of using white chocolate instant pudding and pie mix you can make your own. I decided to melt Baker’s White Chocolate Baking bars in 1/4 cup heavy cream. In a microwave safe bowl, add finely chopped white chocolate and cream. Microwave for 1 minute, stir until melted. You can continue to microwave chocolate at 30 second intervals if it isn’t melting. Add 1/4 cup key lime curd to melted chocolate.
Tip: White Chocolate is a touchy chocolate to melt. Some brands melt like a dream while others will not melt. Bakers white chocolate is made for baking and has cocoa butter. White chocolate chips for the most part except Ghirardelli will not melt for they are designed for chips as in cookies or bars. Just check your white chocolate and percentage of cocoa butter, the more you have the better it will melt.
In separate mixing bowl, whip softened cream cheese, confectioners sugar and sour cream until thick and creamy. Once it is smooth, add white chocolate mix to cream cheese. Beat on high speed to combine. Chill until ready to assemble tart. When ready to assemble, spread over the key lime curd in baked tart shell. Using an off set spatula will help with spreading.
Making Microwave Key Lime Curd for Filling
You will need the following ingredients:
3 eggs, room temperature
1 cup granulated sugar
8 tablespoons or 1 stick of butter, melted
2/3 cup Nellie & Joe’s Key Lime Juice
Instructions:
In a microwave safe 4 cup measuring bowl add 3 room temperature eggs, one cup of sugar, 1 stick of butter, melted and 2/3 cup Nellie & Joe’s key lime juice. Whisk all ingredients together, place in microwave for 1 minute. Stir and repeat up to 8 minutes. Only microwave at 1 minute intervals. It is important to stir between minutes. You will know it’s done when you dip a metal spoon in the curd, run your finger down the center of the curd to form a trench. If the trench is formed and does not run it is finished. Strain the key lime curd removing any particles like accidental cooked egg. Pour into sterilized 16 ounce jar and chill until set.
Assembling the Tart
Remove chilled filling, key lime curd and crust from refrigerator. Release tart from springform pan and place on serving cake stand. Spread key lime curd in bottom of tart shell, next add white chocolate filling. Chill the tart for an hour to set the filling. Add cut berries and kiwi right before serving the tart. Store tart in refrigerator up to one day.
White Chocolate Key Lime Fruit Tart
Key lime curd and white chocolate filling lines a pre-baked buttery crust baked in a 9-inch spring form pan. Fresh berries and kiwi cover the tart filling making a lovely presentation.
- Prep Time: 1 hour
- Cook Time: 15-20 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Tart Crust
1–1/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons granulated sugar
8 tablespoons cubed butter, well chilled
3 tablespoons ice cold water
Key Lime Curd
3 eggs, room temperature
1 cup granulated sugar
8 tablespoons butter, melted
2/3 cup key lime juice- tested Nellie & Joe’s Key Lime Juice
White Chocolate Filling
4 ounces Bakers White Chocolate Baking Bar, finely chopped
1/4 cup heavy cream
1/4 cup Key Lime Curd
1–4 ounce package cream cheese
1/4 cup confectioners sugar
1/4 cup sour cream
Garnish
1 pound fresh strawberries, hulled and halved
1 pint fresh blueberries
1 pint fresh raspberries
4 kiwis, peeled, sliced into quarters
2 –3 tablespoons melted apricot preserves
Instructions
Microwave Key Lime Curd- Make this first as this will be used in the filling.
In 4 cup microwave safe bowl, add eggs, whisk in sugar, add melted butter and key lime juice. Continue to whisk until smooth. Microwave at 1 minute intervals stirring between intervals for 4-8 minutes. To test to see if curd is done, dip a metal spoon in curd, run your finger down the back of the spoon to form a tunnel. It it forms a tunnel or groove and stays in place the curd is done. If the curd is runny microwave additional minutes. Strain curd in a wire mesh strainer to remove any particles that did not dissolve. Pour strained curd into a sterilized 16 ounce jar with a lid. Refrigerate up to 10 days. Curd will be set after about 2-4 hours.
Make Tart Crust
In food processor with steel blade, add flour, salt, sugar and cubed chilled butter. Pulse a few seconds until butter is chopped and looks mealy. Add 3 tablespoons ice water, no more no less. Pulse until dough forms a ball around the blade. Remove from processor, flatten into a disc, wrap in plastic wrap and chill 20 minutes before rolling out.
- Preheat oven to 375 degrees. Lightly spray 9-inch springform pan with cooking spray. Set aside.
- Roll dough on floured surface using rolling pin. Roll to 1/4″ thickness, line springform pan extending dough up the sides and bottom of pan. Cut a 9″ parchment round, place in bottom of pan and fill with pie weights or dried beans. Bake in hot oven for 15-20 minutes. Remove from oven and allow to cool. When cool remove beans and parchment, chill crust until ready to fill.
Making White Chocolate Filling
In small microwave mixing bowl, add finely chopped white chocolate and 1/4 cup cream. Microwave for 1 minute, stir until melted. If it doesn’t melt, microwave at 30 second intervals until melted. Use good quality baking white chocolate and not the white chocolate chips. Add 1/4 cup key lime curd. Mix to combine. Set this mixture aside.
In medium mixing bowl, with hand mixer and beater attachments beat softened cream cheese, sour cream, and confectioners sugar. Mix until smooth and creamy. Add this mixture to the white chocolate key lime mixture. Beat on high speed until creamy and well combined.
Assembling Tart
- Line tart crust shell with 1/4 cup of key lime curd, spreading to edges of tart .
- Spoon white chocolate key lime mixture over the lime curd, carefully spreading to edges of tart.
- Chill tart until serving time at least one hour. Garnish with fresh berries when ready to serve.
Garnish:
When ready to serve, top with kiwis, strawberries, blueberries, and raspberries. Brush fruit with melted apricot jam. This will give a fruit a shiny glaze, add sweetness to the fruit is they are not very ripe.
Store tart in refrigerator. Easy Microwave Lemon Curd
Notes
- You can substitute home made tart dough for refrigerated pie crust.
- You can omit the key lime curd or use lemon curd making this a white chocolate lemon curd tart.
- Or you can omit the curd totally and add 1 cup fresh whipped cream to the white chocolate filling.
Other Ideas You Might Like To Try:
I love this tart! The shortbread crust is semi sweet, bakes like a dream and holds the filling beautifully. I used Bakers White Chocolate baking bar and the microwave lemon curd in the filling. So delicious with the fresh berries glazed in apricot jam.