Gingered Key Lime-White Chip Cookie Tart

Level: Easy
Prep Time: 1 hrs
Cook Time: 25 min
Cooling Time: 2 hrs
Yields: 12 servings


Refreshing and elegant this Gingered Key Lime-White Chip Cookie Tart is the perfect ending to a springtime dinner. This 1st Prize winning recipe was developed by Ginnie Prater of Jacksonville, AL and combines a light buttery crust with a tasty lime filling that’s both sweet and tart!


  • CRUST *
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2/3 cup powdered sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
  • 1 1/4 cups sliced almonds, toasted, divided
  • 1/4 cup finely chopped crystallized ginger
  • 1/3 cup key lime juice
  • 1 drop green liquid food coloring
  • 1 teaspoon unflavored gelatin
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/2 cup granulated sugar
  • Fresh lime slices or zest from fresh lime


oven to 375° F. Grease 14-inch pizza pan.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar and powdered sugar in large mixer bowl. Beat in egg and almond extract. Gradually bet in flour mixture until well blended. With clean hands, mix in 1 1/2 cups morsels, 1 cup almonds and ginger. Spread dough evenly on bottom of prepared pan; build up sides of dough at edge of pan. Place piece of foil on rack below pan to catch drippings.

BAKE for 22 to 25 minutes or golden brown. Cool completely in pan on wire rack.

lime juice and food coloring. Sprinkle gelatin over juice mixture. Let stand at least 10 minutes.

BEAT cream cheese and sugar in small mixer bowl until smooth. Gradually beat in juice mixture on low speed. Spoon filling over tart, leaving edges uncovered (filling will be thin). Refrigerate for 2 hours or until filling is set.

PLACE remaining morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 1 minute; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut small hole in corner and bag and squeeze to drizzle over filling. Sprinkle with remaining almonds. Garnish with lime slices. Cut into slices.

* To save time, 1 pkg. (18 oz.) NESTLÉ TOLL HOUSE ULTIMATES Refrigerated White Chip Macadamia Nut Cookie Bar Dough can be substituted for the crust recipe. Press cookie dough onto greased 12-inch pizza pan or baking sheet to measure an 8-inch circle. Bake in preheated 325° F oven for 16 to 18 minutes or until lightly golden.


by A. Amanda , Las Vegas, NV on Mar. 2010

I made it without the ginger because it seemed like there were too many flavors going on. It was good but not great. You have to REALLY like lime I guess.

Good - but not what I expected

by S. Stephanie , Northern VA on Aug. 2007

This recipe tasted great, but I think the flavor of the crust overpowered the key-lime filling more than I would have liked. Also, when picking the recipe, be aware that crystalized ginger is fairly expensive.

Light and tasty

by E. Evonne , FRASER, MI on Mar. 2007

My family loved the tart. It was light and tasty. There wasn't a crumb left.


by C. Cathy , NARROWS, VA on Mar. 2007

I used the Macadamia Nut crust and even my picky, picky 80 yr old mom loved it! Will definitely make this for Easter as evening snack with a good cup of fresh coffee.


by M. Molly , ATLANTA, NY on Mar. 2007

It took me awhile to make this. It looked pretty before I cut it! A lot of people liked it because of the contrast in flavors. The sweet cookie part and then the key lime tartness!

My son-in-law's favorite!!

by D. Debbie , TAYLORSVILLE, NC on Mar. 2007

I knew my son-in-law loved Key Lime pie so I wanted to try these and see if they would be a hit with him and he loved them!!! Now he wants me to make them all the time. I love to make things that I know my family will like!! The rest of my family also like them! I'm so happy when I know I've made something everyone loves!! Wonderful recipe especially if your family loves keylime pie!!


by D. Debbye , FRONT ROYAL, VA on Mar. 2007

This recipe was very easy to follow and make. The flavors of the ginger and the key lime made this tart. It was sooooooooo delicious. Will make this recipe again everyone just loved it.

Little bit of work, but worth the effort

by D. Diane , ABERDEEN, SD on Mar. 2007

I made this for a special dinner this weekend. It was a little bit extra work, but certainly worth the effort. The flavors blend together beautifully; tart & sweet. It is something I won't make every week, but definitely will keep on file for special occasions or celebrations.

Gingered Key Lime-White Chip Cookie Tart

by C. Carol , Gatesville, TX on Mar. 2007

This was really yummy. What a new and different dessert idea. We get tired of the same old desserts. I think I will keep this in mind for Easter Dinner. I will probably have to make two.

Cool,easy and wonderful

by D. Diane , MARTINEZ, GA on Mar. 2007

This is an easy recipe. It was a hit in the office. Everyone wanted another piece. I know that I will be making this on Summer Day out by the pool