Pies & Tarts

Gingered Key Lime-White Chip Cookie Tart

Gingered Key Lime-White Chip Cookie Tart
Recipe Info - Skill Level
Recipe Info - Serving Size
12 servings
Recipe Info - Prep Time
1 hr
Recipe Info - Cook Time
25 min
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!


Make It

Step 1

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

Step 2

Combine flour, baking soda and salt in small bowl. Beat butter, 1 cup granulated sugar and powdered sugar in large mixer bowl. Beat in egg and almond extract. Gradually beat 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.

Step 3

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

Step 4

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

Step 5

Beat cream cheese and remaining 1/2 cup 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.

Step 6

Place remaining 1/2 cup 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 1/4 cup almonds. Garnish with lime slices. Cut into slices.


To save time, 1 package (16 ounces) NESTLÉ TOLL HOUSE 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.


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