White Chocolate Key Lime Fruit Tart

How to make White Chocolate Key Lime Tart

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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.



Tart Crust

11/4 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

14 ounce package cream cheese

1/4 cup confectioners sugar

1/4 cup sour cream


1 pound fresh strawberries, hulled and halved

1 pint fresh blueberries

1 pint fresh raspberries

4 kiwis, peeled, sliced into quarters

23 tablespoons melted apricot preserves


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.

  1. Preheat oven to 375 degrees. Lightly spray 9-inch springform pan with cooking spray. Set aside.
  2. 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

  1. Line tart crust shell with 1/4 cup of key lime curd, spreading to edges of tart .
  2. Spoon white chocolate key lime mixture over the lime curd, carefully spreading to edges of tart.
  3. Chill tart until serving time at least one hour. Garnish with fresh berries when ready to serve.


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


  • 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.