This is the dessert that has summer written all over it! These strawberry and lime tarts are so refreshing, perfect for those hot sunny days. It truly is summer on a plate. They are packed with amazing flavours and every component complements each other beautifully.

You might think of a lemon as the natural partner for strawberries, but lime has a brighter, almost tropical edge that takes the flavour to another level. It’s a balance of sweet, tangy, and creamy that works well for any occasion. If you like Key-Lime Pie you will love this combination.

The best summer drink for hot summer evenings for me is Strawberry and Lime cider with a wedge of lime and packed with ice. One hot summer evening I was sipping on this very drink, it was so refreshing and tasted just like summer. And then it hit me, I wanted to create something that felt as refreshing and joyful as that cider. That’s when the idea for this tart took shape: a crisp, buttery crust, silky lime curd, topped with strawberry and lime compote and cram cheese. Now, it’s my go-to when I need something fresh, vibrant, and just a little bit showy.

Tips for Best Results

Use fresh lime juice—bottled juice won’t give the same fragrance or flavour.
For strawberries, choose mixture of firm and well ripened berries for best texture of the jam. Make sure you cut them into small pieces.
If you’re short on time, you can use a pre-baked tart shell and focus on making the curd from scratch.

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Lime and Strawberry Tarts

These tarts are perfect summer desert packed with lime, mint and strawberry flavours. If you like Key-lime pie, this dessert is for you.

Course Dessert

Cuisine American

Keyword pie, strawberry and lime, summer dessert, tart

Prep Time 45

Cook Time 45

Cooling time 2

Servings 8

Ingredients

Base

300 g digestive biscuits
150 g butter room temperature
2 tbsp white sugar

Filling

1 tin condense milk
4 egg yolks
4 limes
Pinch of salt

Mascarpone cream

200 ml double cream
200 g mascarpone
1 lime

Strawberry jam

400 g strawberries
2 tbsp sugar
1 tbsp corn starch
mint leaves

Instructions

Pre-heat your oven temperature to 200ºC. Get your tart tins ready and grease them with some butter. Blend digestive biscuits until smooth and then mix them with room temperature butter and sugar until you get a dough. Fill the bottoms and the sides of the tins with the dough and press it in firmly. Bake for about 10 minutes and let cool completely.
For the filling, whip egg yolks for about a minute and then add condense milk, whip for another minute or two. At the end stir in juice and finely grated peel form the limes and pinch of salt. Fill your cooled bases and bake for about 20 mins on 190ºC. Let cool down completely.
Prepare the strawberry, lime and mint jam. Chop strawberries and mint into small pieces and add to the pot alongside the sugar and corn starch. Let it simmer on low heat for about 10 mins until everything comes together and thickens. Let it cool completely before adding to your tarts. Mix mascarpone and double cream and whip until everything combines and thickens, about 2 minutes. Do not over do it or your cream separates.
To assemble your tarts, pipe the mascarpone cream around the sides. You can use same tip or different sizes and shapes tips, depending on what result you want to achieve. Once you have your outlines, fill the centres with the strawberry jam. Sprinkle with some finely grated lime peel and enjoy. Keep refrigerated.