Cranberry Lime Tart

The tart flavors of cranberry and key lime come together to make a mouth watering holiday tart.  Cranberry Lime Tart is as festive to eat as it is to look at.



Pate Sucree (Dough)

  • 1 Cup Unsalted Butter, Softened
  • 3/4 Cup Powdered Sugar
  • 2 Eggs
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 2 1/2 Cups All Purpose Flour

Key Lime Curd

  • 1 1/4 cup sugar
  • 1 cup key lime juice
  • 5 eggs
  • 1 1/2 cup + 2 tbsp butter, unsalted


  • 1 Cup Granulated Sugar
  • 1 Cup Water
  • 1 tsp Cinnamon
  • zest of 1 orange
  • 2 Cups Fresh Cranberries

Whipped Cream

  • 2 Cups Heavy Whipping Cream
  • 1/4 Cup Granulated Sugar
  • 1 tsp lime zest



  1. Preheat oven to 350 degrees F
  2. In a mixer fitted with a paddle attachment, cream together butter and powdered sugar
  3. Scrape down the butter in between mixing
  4. Add in eggs, salt and vanilla extract to the butter mixture
  5. Add the flour and mix until fully combined
  6. Remove the dough from the mixing bowl and lightly knead on a floured surface until smooth
  7. Form the dough into a ball and wrap with plastic wrap and refrigerate for 1 hour or overnight
  8. Once the dough is chilled, roll the dough out on a floured surface to 1/8 inch thick
  9. Place the dough in a 9” round tart pan and press down the bottom and sides of the tart to create an even and smooth shell
  10. Refrigerate the shell for another 30 minutes
  11. Place a piece of parchment paper in the center of the tart shell and fill it with rice or pie weights
  12. Bake the tart shell for 15 minutes or until a light golden color
  13. Remove the pie weights and parchment paper and return to the oven for another 5 minutes
  14. Allow the tart shell to cool before filling

Key Lime Curd

  1. combine all ingredients in a bowl
  2. place bowl over a saucepan with simmering water
  3. stir over low heat
  4. curd is complete when the consistency is thick and coats the back of a wood spood
  5. strain the curd and cool completely before refrigerating


  1. In a small sauce pan, bring sugar, water, cinnamon and orange zest to a boil
  2. Once the sugar is dissolved, add the cranberries in to the saucepan
  3. Cook the cranberries until they start to pop, but you do not want them to over cook
  4. Remove the sauce pan from the heat and allow the cranberries to sit in the syrup for 10 minutes
  5. Strain the cranberries and allow them to cool completely before placing on the tart

Whipped Cream

  1. In a mixing bowl attached with the whisk, whisk the heavy cream on medium speed until it starts to thicken
  2. Add in the granulated sugar and lime zest and continue whisking until the cream is stiff (do not over mix)


  1. Fill the tart shell with the key lime curd
  2. Pipe a layer of whipped cream around the edge of the tart shell
  3. Place the cranberries around the edge of the whipped cream or you can cover the entire center of the tart
  4. Garnish with sugar crystals
  5. Refrigerate until ready to serve
  6. Enjoy!