Frozen Lime Tart

Print Recipe

Frozen Lime Tart


  • 1 package Cappello’s Double Chocolate Chip Cookie Dough

  • For the Lime Filling 

  • 3 large egg yolks

  • ½ cup (4 ounces) fresh lime juice 

  • One 14 ounce can sweetened condensed milk 

  • 2 teaspoons lime zest 

  • For the Whipped Cream 

  • ½ cup heavy whipping cream 

  • 2 teaspoons powdered sugar 

  • ½ teaspoon lime zest 

  • ¼ teaspoon pure vanilla extract 


  • Preheat oven to 350°F.

  • Evenly press Cappello's Chocolate Chip Cookie dough into an 8-inch tart mold with a removable base.

  • Place the tart pan on a baking sheet and bake until the crust is golden brown, 14-16 minutes (note, you may have to use the back of a wooden spoon to press down the cookie dough halfway through baking to prevent it from puffing up too much). Remove from oven and let cool. 

  • Make the lime filling: To a medium heatproof bowl, add egg yolks and lime juice. whisk until combined. 

  • Place bowl over a saucepan of simmering water, and cook, whisking constantly, until mixture has thickened and registers 160°F on a thermometer, 5-10 minutes. 

  • Remove bowl from heat. Add condensed milk and zest and whisk until combined. Pour filling into cooled cookie crust and smooth top with a spatula. Place in freezer and freeze until firm, 2-3 hours.

  • Remove tart from freezer 10 minutes before serving.

  • Make the whipped cream: To a stand mixer fitted with the whisk attachment add whipping cream, powdered sugar, lime zest, and vanilla. Turn to medium speed and whip until medium peaks form. 

  • Spread whipped cream evenly over tart, and serve immediately.

Kids Can Do

  • Press the dough

  • Whisk the eggs and lime juice

  • Spread the whipped cream