A key lime hibiscus tart may sound a little out of the ordinary dessert. However, it’s easy to make and brings a nice tropical feel to the party.
We have a new line of grocery stores in the area called Fresh Thyme Farmer’s Market. They appear to be a cross between Whole Foods and Trader Joes. I found a whole bag of key limes there, and since my husband is a big fan of key lime pie, I thought I’d make one for him.
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Key limes are smaller than a standard lime, and they have a thinner yellowish green toned skin. Some say the flavor of a key lime is more tart and that they have an herbal or floral aroma.
The hibiscus syrup is a beautiful dark red. You can make your own by infusing dried hibiscus flowers in a simple syrup made from water and sugar.
The resulting color from combining the key lime juice, sweetened condensed milk, and hibiscus syrup was a pretty peach custard.
I also added some of the hibiscus syrup to the whipped cream. The color was more of a lavender than a pink.
I still think it looks pretty nice. And, it tastes great too.
- 1 14 oz. can of sweetened condensed milk
- 1/8 cup hibiscus syrup
- 1/2 cup key lime juice
- 1 teaspoon key lime zest
- 1 cup heaving whipping cream
- 2 tablespoons hibiscus syrup
- 1 9 inch prepared graham cracker crust
- Preheat oven to 325 degrees
- Combine sweetened condensed milk, egg yolks, hibiscus syrup, key lime juice and zest in a mixing bowl.
- Pour into the graham cracker crust.
- Bake for 20 minutes. Remove and let cool
- Pour cream and hibiscus syrup into another mixing bowl.
- Whip on medium to high speed for about 4 minutes until peaks form in the cream.
- Spread whipped cream over custard and garnish with more zest, thin slices of lime and bits of hibiscus flower.