Key Lime and Ginger Tart

This creamy tart has an easy cookie crumb crust with just a hint of ginger. It makes a terrific make-ahead dessert!
Servings 8
Prep Time


  • 1/2 (13 ounce) package pecan shortbread cookies, finely crushed
  • 2 tbsp butter, melted
  • 2 tsp minced crystallized ginger
  • 14 ounce sweetened condensed milk
  • 4 egg yolks
  • 1/2 cup Nellie & Joe's Famous Key West Lime Juice
  • sweetened whipped cream or powdered sugar
  • fresh blackberries


  1. Preheat oven to 350 F.
  2. In small bowl, combine cookie crumbs, butter and ginger. With back of spoon, press mixture evenly onto bottom and up side of a 9-inch tart pan with removable bottom. Bake 11 minutes. Cool on wire rack 10 minutes.
  3. In large bowl, whisk together sweetened condensed milk and egg yolks. Add lime juice; whisk until well combined. Pour into crust; continue to bake until center is almost set (about 10 minutes). Do not over bake. Cool tart completely on wire rack. Refrigerate, lightly covered with waxed paper, at least 3 hours.
  4. To Serve: Remove outer rim of tart pan. Top each serving with whipped cream or powdered sugar; garnish with berries.