So it’s summer (basically) and of course we’re thinking of fruity flavors and no-bake desserts. And this No-Bake Lime Raspberry Tart isn’t like the other girls because it’s not set with a bake in the oven; it’s set with some powdered gelatin! But it’s not jiggly or rubbery — it’s still creamy, but it holds its shape which makes slicing easier.
This recipewas created for an Instagram Reel collaboration with BuzzFeed Tasty, which is so exciting! They’re not sponsoring this post — just the Reel!
There are a few “optionals” here. The thin layer of store-bought raspberry jam or preserves that lines the bottom of the tart is optional. So is the whipped cream *or* meringue topping. It’s very annoying whenever a recipe calls for egg yolks but not their whites. You either have to save them (for …. when?) or throw them away. Sometimes it’s a necessary evil — but with this! I’m giving you the option to make an marshmallow-y meringue from the two orphaned egg whites so you can use them up. Plus, you can toast the meringue topping with a blow torch, if you like. I also give an option for whipped cream, but the tart is perfect on its own, as well.
Did you make this No-Bake Lime Raspberry Tart? I want to see! Tag me @easygayoven on Instagram and TikTok!
This creamy no-bake lime curd tart doesn't firm up with a bake in the oven — it’s set with just enough powdered gelatin.
Keyword key lime pie, key limes, lime curd, no bake desserts, no bake lime tart
Active Time 1 hourhr
Total Time 3 hourshrs
Servings 19 or 10-inch tart
2cupsfinely crushed gingersnap crumbs260 grams
6tablespoonsunsalted buttergently melted
3.5gramspowdered gelatinabout 1 teaspoon
2large egg yolks
3/4cupgranulated sugar172 grams
Zest of 2 limes
1/2cuplime or key lime juice120 milliliters, about 4 limes
12tablespoonsunsalted buttercut into cubes (170 grams)
3/4cupraspberry preserves6-7 ounces
2egg whitesseparated from egg yolks above (about 58 grams)
1/2cupgranulated sugar116 grams
Whipped Cream Topping
1cupheavy cream236 milliliters
1/3cuppowdered sugar38 grams
Prepare the crust. Blitz the gingersnaps into fine crumbs in a food processor or by placing them in a zipper bag and crushing them with a rolling pin. Combine crumbs with the butter and salt until all the crumbs are evenly moistened. Press the crumbs into a 9 or 10-inch round tart tin, using the bottom of a drinking glass or measuring cup to tamp down the bottom and square off the sides and corners. Chill the crust in the freezer until ready to fill.
Make sure you have all your ingredients measured out and ready to go. Sprinkle the powdered gelatin evenly over the cool water and allow it to bloom while you prepare the rest of the filling.
In a medium, non-reactive saucepan or other small pot (preferably stainless steel or ceramic) combine the sugar and the lime zest, rubbing the zest into the sugar to release its flavor. Whisk in the eggs and egg yolks until the mixture is totally smooth.
Pour in the lime juice while whisking and transfer to the stove over medium-high heat. Continue whisking almost constantly as the mixture cooks. Once it begins to thicken (the whisk should be leaving trails in the curd) remove from the heat and immediately whisk in the butter until homogenous and glossy.
Strain the mixture through a fine-mesh sieve into a bowl, then stir in the bloomed gelatin until it’s smooth and there are no lumps.
Spread just enough of the raspberry preserves to cover the bottom of the chilled crust.
Gently pour the filling into the crust, shake it slightly to level it off, then tap it gently against the counter and pop the bubbles that come to the surface. Chill the tart in the refrigerator for about 2 to 3 hours or until completely set.
Remove the outer ring of the tin by placing the pan on a can or small bowl and encouraging it to fall from the tart. Top with lime slices and optional whipped cream or meringue and serve.
Just before serving the tart, make any desired toppings.
For meringue, whisk together the egg whites and sugar in a large bowl if using a hand mixer — or the bowl of a stand mixer fitted with the whisk attachment. In a sauce pan, bring about an inch of water to a simmer and place the bowl over top it (the bottom of the bowl should not touch the water.) Stir the mixture constantly until it’s totally combined, hot and the sugar has dissolved (you can carefully rub some between your fingers to see if any gritty sugar crystals remain.) Remove from the heat and stir in the vanilla. Transfer the bowl to the stand mixer or use your hand mixer, and beat on high until the meringue is thick, fluffy, glossy and holds stiff peaks when the beater is lifted out. Transfer to a piping bag to pipe on decorations or spread it on top using a spoon or offset spatula. Toast the meringue with a kitchen torch, if desired.
For a whipped cream topping: In a medium mixing bowl (ideally stainless steel) vigorously whisk the heavy cream, powdered sugar and vanilla extract until it holds medium peaks when the whisk is lifted out. Pipe or spread on top of the tart.