Buttermilk adds an extra layer of richness and tang to this creamy icebox tart.
Lime Buttermilk Tart
Makes 1 (11x8-inch) tart
- 1 (8.8-ounce) package Biscoff cookies, finely ground
- ¼ cup firmly packed light brown sugar
- ½ cup unsalted butter, melted
- 4 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons lime zest
- ⅔ cup Key lime juice
- ⅔ cup whole buttermilk
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 1 (8-ounce) container frozen whipped topping, thawed
- Garnish: lime slices
- Preheat oven to 325°.
- In a medium bowl, stir together cookie crumbs, brown sugar, and melted butter. Press mixture into bottom and up sides of an 11x8-inch removable-bottom tart pan.
- Bake until light brown, about 8 minutes. Let cool completely.
- In a large bowl, beat egg yolks with a mixer at high speed until thick and pale, 4 to 5 minutes. In a medium bowl, whisk together condensed milk and lime zest and juice. Gradually add condensed milk mixture to egg yolks, beating on low speed to combine. Add buttermilk, confectioners’ sugar, vanilla, and salt, beating to combine. Pour mixture into prepared crust.
- Bake until edges are set, 20 to 25 minutes (tart will not be fully set in center). Let cool completely on a wire rack. Cover and refrigerate until cold, 4 to 6 hours. Serve with whipped topping, and garnish with lime, if desired.