This easy lime tart recipe is a fusion of two of my favorite desserts: French lemon tart and American key lime pie. The silky lime filling is made with mascarpone for extra creaminess, and the no-roll brown sugar crust elevated with fresh basil. The zesty, sweet, herby combo is pure perfection!

A Closer Look at the Ingredients

For the filling

• Lime: This tart uses both lime zest and juice for maximum flavor. The zest brings bright, aromatic oils, while the juice adds a tangy bite. If possible, opt for organic limes since you’ll be using the peel.
• Granulated sugar: Regular white sugar works best here. It dissolves easily and keeps the filling smooth and light. I use just enough to balance the tartness of the lime.
• Mascarpone: Mascarpone is a rich, Italian dairy product made from whole cream. It has a mild, buttery flavor and an ultra-smooth texture that gives the filling its luxurious consistency. It’s the secret ingredient of this tart, and I don’t recommend substituting it. You’ll usually find it near the crème fraîche or cream cheese in most supermarkets.
• Eggs: Essential for structure. As the tart bakes, the eggs gently set the filling, transforming it from a loose mixture into a sliceable custard.

For the crust

• Flour: All-purpose flour provides the structure for the crust.
• Light brown sugar: Light brown sugar adds a subtle caramel flavor and helps the crust come together easily, so you can simply press it into the pan—no rolling required. I do not recommend substituting it with dark brown sugar or muscovado, as their higher molasses content adds extra moisture, resulting in a softer, less crisp crust.
• Fresh basil: The basil flavor is subtle but makes the tart feel special and unexpected. If you’d like a variation, fresh mint works as well.
• Unsalted butter: Key for a rich, tender, flavorful crust.
• Salt: A pinch of salt enhances all the flavors, especially the butter and sugar. I prefer using unsalted butter and adding salt separately so I can control the balance. Do not skip it!

For topping

• Coconut: Grated coconut adds texture and a subtle tropical note that complements the lime and basil perfectly. I highly recommend toasting it for extra depth and nuttiness. It also conveniently helps cover any small imperfections on the tart’s surface.
• Lime zest: A final sprinkle of lime zest adds a pop of color and an extra burst of freshness right before serving.

Tips for a Perfect Lime Tart

I promise that this lime, basil, and coconut tart is simple and beginner-friendly. Keep these tips in mind for the best results:

Use the right tart pan
An 8-inch (20 cm) tart pan with a removable bottom works best here. Size matters: a larger pan will give you a thinner crust and filling, which will bake more quickly and change the overall texture. If you only have a larger pan, consider scaling up the recipe. I also love using a smaller pan for this dessert because the slices are just the right size.

Start with properly softened butter
Let your butter sit at room temperature for at least 30 minutes before using it. If it’s too firm, you won’t achieve that soft, sandy texture that allows the crust to come together easily and be pressed into the pan. If you’re short on time: Put hot water in a glass and let it sit for a few minutes. Pour the water down the sink. Flip what is now a hot glass over the butter to bring it to room temperature without melting it.

Blind bake the crust (don’t skip this)
This step is essential for a crisp, snappy crust. It also deepens the crust’s flavor.

Rub the sugar with the lime zest
Rubbing the sugar and lime zest together using the back of a spoon releases the essential oils from the zest and intensifies the lime flavor. You’ll smell this effect immediately.

Soften the mascarpone if needed
If your mascarpone is cold or firm, stir it with a fork or the back of a spoon to loosen it. This helps it blend smoothly into the filling and prevents lumps.

Use a baking tray for easy handling
Place your tart pan on a baking tray before filling it and transferring it to the oven. This makes handling much easier (especially with a liquid filling) and catches any potential spills.

Don’t overbake
This is the most important tip. Bake the tart until the edges are set but the center still has a wobble when gently shaken. The filling will continue to set as it cools. Overbaking can lead to a rubbery texture and may cause the surface to crack.

Let it cool gradually
Allow the tart to cool completely on a wire rack, until it reaches room temperature (still in the tart pan, but without the baking sheet). This allows heat to escape from the bottom, preventing condensation and overcooking. Only then transfer it to the fridge; sudden temperature changes can cause cracks.

Did you make my Lime, Basil, and Coconut Tart?

Please let me know how this recipe turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.

Looking for more desserts? Try my Chocolate Yogurt Cake and Mini Hazelnut Brown Butter Cakes.