Agave Key Lime Tart

"This is my own recipe for a delicious tart using agave nectar, key lime juice and a whole wheat butter crust. I was looking for a use for agave since I gave up white sugar as well as one using a whole wheat crust since I gave up white flour! Agave is low glycemic and metabolizes slower than sugar. The taste is indistinguishable from sugar (perhaps even better, in my opinion). I couldn't find whole wheat pastry flour in my area so I used Ultragrain White Whole Wheat flour by Eagle Mills. The crust was tender and flaky, not heavy at all. I make my crust in a food processor - or you can do it by hand. I use all organic ingredients when possible (butter, eggs, key lime juice, etc..) Also, if you're not a fan of key lime juice, lemon juice can be substituted, but also add some grated zest."
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Ready In:
2hrs 15mins
1 Tart


  • Whole Wheat Pate Brisee

  • 8 tablespoons butter, cold and unsalted, cut into bite-sized pieces
  • 2 tablespoons agave nectar (Amber or Light)
  • 14 teaspoon salt
  • 1 12 cups whole wheat pastry flour
  • 2 -4 tablespoons ice cold water, as needed

  • 34 cup agave nectar (Amber or Light)
  • 4 large eggs, beaten
  • 7 tablespoons key lime juice


  • Preheat oven to 400 degrees with rack in the center of the oven.
  • For the crust: Place the flour in a bowl and whisk in salt. Add butter and blend until mixture resembles coarse meal. Add the agave nectar. Work mixture with fingertips until dough comes together in moist clumps, adding water by teaspoonfuls if dry. Do not overwork the dough.
  • Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, at least 1 hour.
  • Press the dough firmly and evenly into the tart pan. Press the pastry in where the sides meet the bottom to make a right angle or the dough will be too thick there. Prick the dough in several places with a fork and place on a baking sheet.
  • Bake until the dough is set, about 12 to 14 minutes.
  • For the filling: While the tart shell is baking, whisk the agave nectar, eggs and key lime juice.
  • When the shell is ready, pull the baking sheet out while still on the oven rack and pour in the filling without removing the pie crust from the oven. Slowly slide the rack back in and reduce the heat to 350 degrees. Bake until the filling is firm and just set in the center, about 25 to 35 minutes. Cool and serve.

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