Key lime tart

Add a zesty twist to Christmas with this key lime tart. With a lush, citrusy NESTLÉ HIGHLANDER Sweetened Condensed Milk filling, this fresh dessert is the perfect indulgence after a full-on festive feast

  • 20 mins preparation
  • 15 mins cooking
  • 30 mins marinating
  • Serves 10
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  • 250 gram pack gingernut biscuits
  • 130 gram butter, melted
  • 4 egg yolks
  • 395 gram can NESTLÉ HIGHLANDER Sweetened Condensed Milk
  • 1/2 cup freshly squeezed lime juice – approx. 3 large juicy limes
  • 1 1/2 tablespoon finely grated lime zest
  • 5 ripe strawberries


  • 1
    Preheat oven to 180°C/160°C fan-forced and grease a 20cm (2.5cm deep) flan tin with a removable base.
  • 2
    In a processor pulse the biscuits to form crumbs. Add melted butter and mix.
  • 3
    Press crumb mixture into the base and sides of prepared tin. Chill 15- 20 minutes.
  • 4
    Use electric beaters to beat the egg yolks until pale. Add the NESTLÉ HIGHLANDER Sweetened Condensed Milk, lime juice and 1 tbsp of the zest. Pour into the prepared base.
  • 5
    Bake for 12 minutes or until just set then refrigerate until required.
  • 6
    To serve, slice the strawberries into thin slices and arrange in an overlapping circle on top. Add a scattering of the remaining lime zest.


  • You could use reserved egg white to make a meringue topping and serve the tart as a lime meringue pie.