The first time I made this lime and speculoos tart, it was on a quiet weekend when I was craving something bright, creamy, and comforting all at once. My kitchen smelled like warm spices from the crushed speculoos biscuits mixed with fresh lime zest, and that contrast immediately hooked me. I remember tasting the filling straight from the bowl and feeling that perfect balance of sweet and tangy. Since then, this tart has become one of my favorite desserts to make when I want something that feels both indulgent and refreshing.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you bold flavor with surprisingly little stress, and I say that as someone who has tested it multiple times. The buttery speculoos base adds warmth and spice, while the lime cream brings brightness that keeps the tart from feeling heavy. When you serve this, you’ll notice how impressed people are by the flavor combination, even though the steps themselves are very manageable. It’s the kind of dessert that makes you feel confident in the kitchen without requiring pastry-chef skills.
Ingredients
- 280 g speculoos biscuits
- 90 g unsalted butter, melted
- 4 large eggs
- Juice of 4 limes
- Finely grated zest of 2 limes
- 400 g sweetened condensed milk
I’ve made this tart enough times to know that ingredient quality really matters here. Use real speculoos biscuits rather than generic spiced cookies if you can, because their caramelized flavor is what makes the crust so special. Freshly squeezed lime juice is non-negotiable; bottled juice simply doesn’t give the same brightness. I’ve also learned not to skip the lime zest, because it adds depth and aroma that juice alone can’t provide.
Equipment Needed
- Food processor or rolling pin and zip-top bag
- Mixing bowls
- Whisk
- 22–24 cm tart pan with removable bottom
- Spatula
- Baking tray
- Fine grater or microplane
This recipe doesn’t require fancy equipment, which is part of why I love it so much. A food processor makes quick work of the biscuits, but I’ve crushed them by hand plenty of times when I wanted to release some stress. A tart pan with a removable bottom makes unmolding much easier, though I’ve used a regular pie dish in a pinch. As long as you have basic tools and a bit of patience, you’re good to go.
Step-by-Step Instructions
I always start by making the speculoos base, because it needs a bit of time to firm up. I crush the biscuits until they resemble fine crumbs, then mix them with melted butter until everything looks evenly moistened. The smell at this stage is incredible, warm and spiced, and it always makes me excited for the finished tart. I press the mixture firmly into the tart pan, making sure the base and sides are evenly packed.
Once the crust is shaped, I bake it briefly to set it. I’ve tried skipping this step before, and trust me, baking the crust makes a huge difference in texture. While it cools, I move on to the filling, whisking the eggs until smooth before adding the condensed milk. The mixture becomes thick and glossy almost instantly, which is always a satisfying moment.
Next comes the lime juice and zest, which I add gradually while whisking. I love watching the filling loosen slightly and turn silky as the citrus goes in. At this point, I always taste the mixture, not because I doubt the recipe, but because I like to understand the balance. If the limes are particularly strong, that brightness will shine through beautifully once baked.(See the next page below to continue…)