It has been far too long since I’ve shared a fresh, new recipe with you. In an effort to redeem myself, I’m tempting you with something sweet. These Raspberry Jam & Lime Mini Tarts are just as delicious as they are beautiful. It took me three tries to get the recipe juuuust right for you. I’m sharing my recommendations so you’ll get it right on your first try… starting with making your own raspberry jam.

Raspberry Jame and Lime Mini TartsRaspberry Jam

Homemade Raspberry Jam

There’s nothing wrong with using store-bought jam for this recipe, but a lot of jams are just way too sweet for me. It’s also incredibly easy to make your own. My key ingredient is the juice and zest of one lemon. The citrus really brightens up the intense sweetness from the raspberries and sugar.

The Crust

The crust is only two ingredients: crushed graham cracker crumbs and butter. Pretty easy, right? One issue I ran into, however, was that the crust was a bit too crumbly. As I was pressing the crumbs into the bottom of the mini tart pans, they felt too loose.


1. Add extra melted butter.

2. Allow the crust to bake on its own in a 350 degree F. oven for about 10 minutes.

Raspberry Jam and Lime Mini Tarts

The Filling

The issue I ran into with preparing the filling was that I tried to do a dairy-free version by using full fat coconut milk instead of sweetened condensed milk. I figured if it works with my dairy-free soups, it will totally work with the tarts. Well, I was totally wrong. The filling was way too runny and the flavors were not good.

I ended up using sweetened condensed milk along with some coconut cream and it worked out really well.

There are several dairy-free/vegan lime tart recipes out there, but until I’m more experienced with the ingredients of baking dairy-free or vegan, I will stick to what I know.




The Swirls

I love those pretty red swirls, don’t you? The way to create this look is to pour your filling into the tarts and carefully add spaced out drops of the raspberry jam on top. Then, use a butter knife and slowly slice through the drops in an “S” shape to bring out the swirls. I got a little “swirl happy” on some of the tarts, but I kept them in the photo shoot anyway.

I hope you enjoy the recipe! Be sure to let me know if you try it and if you have any dairy-free/vegan baking recommendations, I’m all ears!

If you like this recipe, you should also check out:

Raspberry & Pear Mini Tarts

Homemade Strawberry Jam

Fig and Serrano Jam

Raspberry Jam & Lime Mini Tarts


For the Raspberry Jam:

  • 1 pint Raspberries, rinsed
  • 1/2 cup sugar
  • Juice and zest of 1 lemon

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3-1/2 cup butter

For the Filling:

  • 1 can sweetened condensed milk (14 ounces)
  • 1 cup coconut cream
  • 1/2 cup lime juice (about 4 large limes)
  • Lime zest for garnish
  • 3 egg yolks
  • Drops of raspberry jam for swirling


For the Raspberry Jam:

  1. Place a small plate in the freezer. You'll use this to test the thickness of the jam.
  2. Combine sugar, lemon juice and zest in a small sauce pan over very low heat and stir until mixture becomes like a thick liquid, about 15 minutes.
  3. Add the raspberries and continue to cook on low for another 30 minutes, stirring occasionally.
  4. The raspberries will release their juices and the mixture will start to simmer.
  5. Remove cold plate from freezer and drop some of the jam onto the plate to test the thickness. If you can run your finger through it without the jam falling back into place, it is ready to go.
  6. Pour the jam into jars and seal them.
  7. Place the jars in the fridge and allow to completely set for 24 hours. The jam should be good for about two weeks.

For the Crust:

  1. Set oven to 350 degrees F.
  2. Blend graham cracker crumbs in a Vitamix or blender. 
  3. Pour crumbs into a bowl and add the melted butter.
  4. Stir to combine and add more melted butter (a little at a time) if crumbs feel too flaky. 
  5. Press the crumbs into the bottom of your mini tart pans or one single tart pan. 
  6. Allow crust to bake in the oven for about 10 minutes to help the crust set before you add the filling.
  7. Remove from oven and add the filling.

For the Filling:

  1. In a medium sized bowl, combine the sweetened condensed milk, 1 cup of coconut cream, lime juice and eggs.
  2. Whisk the ingredients together until well combined. The filling should be thick.
  3. Pour the filling into your tart pan(s).
  4. Add small drops of raspberry jam (spaced out) on top of the filling.
  5. Use a butter knife to carefully slice through the drops of jam to create a raspberry swirl.
  6. Add tarts to the oven on a baking sheet and bake for about 20-25 minutes. 
  7. Remove from oven and place in the fridge for about 2-3 hours so the filling can fully set.
  8. Before serving garnish with lime zest and extra graham cracker crumbs, if desired.

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* This post contains affiliate links which means if you click or make a purchase through my site, I might make a small commission at no extra charge to you. I only promote products that I actually use and support. *


All images ©Regan Baroni 2018.

  1. Andrea says:

    This recipe sounds tart and tasty, and you’ve shot it beautifully! I am whipping these up for a fun outdoor dinner party next weekend. Will let you know what everyone thinks… and give you full credit obviously! 🙂

  2. Mike says:

    This was delicious. We’ll be making it all summer long. Gorgeous photography, as ALWAYS!

    • REGAN says:

      So glad you enjoyed it! It’s definitely a favorite!

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