Recipe, Sea Glass Journal Recipes
Tess’s Key Lime Tart | A Small-Batch Recipe Inspired by The Sea Glass Journal
Mar
Tess’s Key Lime Tart | A Small-Batch Recipe Inspired by The Sea Glass Journal
Sometimes the smallest rituals bring the most comfort.
In The Sea Glass Journal, Tess spends long days working hard and navigating unexpected turns in her life. But in quiet moments, she often finds peace in simple things — the rhythm of making something with her hands, the smell of citrus in the kitchen, or the satisfaction of baking something from scratch.
This small-batch key lime tart captures that spirit perfectly.
Bright, tangy key lime filling meets a lightly toasted coconut graham crust in a dessert that feels both refreshing and comforting. Even better, this recipe is scaled for one tart, but it can easily be made for two, four, or eight if you’re sharing.
It’s the kind of dessert you might make after a long day, when the kitchen is quiet and the world slows down for a moment.
And if you’re following along with the story, you’ll recognize how often food, creativity, and small acts of self-care become part of Tess’s journey.
Small-Batch Key Lime Tart Recipe
This recipe makes one 4-inch tart, but quantities are included for 2, 4, or 8 servings.
Prep time: 10 minutes
Bake time: 12–14 minutes
Chill time: 2 hours
Coconut Graham Crust
For 1 Tart
3 tbsp graham cracker crumbs (22 g)
1 tbsp + 1 tsp melted butter (16 g)
1 tsp sugar (4 g)
1 tsp shredded coconut (4 g)
pinch salt
Instructions
Preheat oven to 350°F (175°C).
-
Combine graham crumbs, sugar, coconut, and salt in a bowl.
-
Stir in melted butter until mixture resembles wet sand.
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Press firmly into a 4-inch tart pan with removable bottom, pressing up the sides.
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Freeze for 10 minutes to help the crust set.
-
Bake for 10 minutes until lightly golden.
Allow crust to cool slightly before filling.
Key Lime Filling
For 1 Tart
⅓ cup sweetened condensed milk (110 g)
1 large egg yolk
3 tbsp fresh key lime juice (42 g)
1 tsp lime zest
Instructions
-
Whisk condensed milk, egg yolk, lime juice, and zest until smooth.
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Pour filling into prepared crust.
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Bake at 350°F for 12–14 minutes, until the filling is just set but still slightly jiggly in the center.
Cool at room temperature for 30 minutes, then refrigerate 2–3 hours before serving.
From the Kitchen to the Story
Food and creativity are woven throughout The Sea Glass Journal.
Just as Tess finds healing through handcrafts and creating with her hands, the kitchen becomes another place where small moments of care and creativity matter.
If you enjoy coastal stories about resilience, creativity, and finding your way forward, you can learn more about the novel here:
👉 The Sea Glass Journal by Kristin Omdahl
And if you’d like to experience the story chapter by chapter, I’m also sharing Sunday evening chapter readings on YouTube.
Small-Batch Key Lime Tart
Coconut Graham Crust
| Servings | Graham Crumbs | Butter | Sugar | Coconut | Salt |
|---|---|---|---|---|---|
| 1 tart | 3 tbsp (22 g) | 1 tbsp + 1 tsp (16 g) | 1 tsp (4 g) | 1 tsp (4 g) | pinch |
| 2 tarts | 6 tbsp / ⅓ cup (44 g) | 2 tbsp + 2 tsp (32 g) | 2 tsp (8 g) | 2 tsp (8 g) | pinch |
| 4 tarts | ⅔ cup (88 g) | ¼ cup + 1 tbsp (64 g) | 1 tbsp + 1 tsp (16 g) | 1 tbsp + 1 tsp (16 g) | ¼ tsp |
| 8 tarts | 1⅓ cups (176 g) | ½ cup + 2 tbsp (128 g) | 2 tbsp + 2 tsp (32 g) | 2 tbsp + 2 tsp (32 g) | ½ tsp |
Key Lime Filling
| Servings | Condensed Milk | Egg Yolks | Key Lime Juice | Lime Zest |
|---|---|---|---|---|
| 1 tart | ⅓ cup (110 g) | 1 | 3 tbsp (42 g) | 1 tsp |
| 2 tarts | ⅔ cup (220 g) | 2 | 6 tbsp / ⅜ cup (84 g) | 2 tsp |
| 4 tarts | 1⅓ cups (440 g) | 4 | ¾ cup (168 g) | 4 tsp (1 tbsp + 1 tsp) |
| 8 tarts | 2⅔ cups (880 g) | 8 | 1½ cups (336 g) | 2 tbsp + 2 tsp |
Baking
Bake all sizes at:
350°F (175°C)
12–14 minutes
The center should still jiggle slightly.
Make One 9-Inch Tart Instead
The 8-tart quantity in this recipe also works perfectly for a 9-inch tart pan or pie dish.
Use the ingredient amounts listed for 8 tarts, then follow the same instructions.
Bake time for a 9-inch tart:
• Bake at 350°F (175°C)
• 18–22 minutes
The filling should look set around the edges but still have a slight jiggle in the center.
Allow the tart to cool for 30 minutes at room temperature, then refrigerate at least 2 hours before slicing.
Tips for the Best Key Lime Tart
• Use fresh key limes when possible
They’re smaller and more aromatic than Persian limes.
• Strain the juice
Key limes contain many seeds.
• Freeze the crust before baking
This helps the graham crust hold together and prevents crumbling.
• Don’t overbake
The filling should still wobble slightly when removed from the oven.
• Let it chill fully
This allows the custard to set to a creamy texture.
From the Sea Glass Kitchen
Food, creativity, and handmade traditions appear throughout The Sea Glass Journal.
Just as Tess finds healing through handcrafts and creativity, the kitchen becomes another place where small moments of care and making something with your hands can bring comfort.
If you enjoy the creative world of the story, you may also enjoy exploring:
• Sea Glass crochet and knit patterns inspired by the novel
• More recipes from the Sea Glass Kitchen
👉 Browse the collections here:
Sea Glass Pattern Collection
Sea Glass Kitchen Recipes
Optional Toppings
• whipped cream
• toasted coconut
• extra lime zest
About Kristin Omdahl
About Kristin OmdahlKristin Omdahl is a bestselling author, designer, and creative entrepreneur known for her “sensory storytelling” — weaving food, craft, and nature into unforgettable fiction and non-fiction. Her debut novel, The Sea Glass Journal, is a love letter to Florida’s Gulf Coast, exploring themes of healing, connection, and creative legacy.
When she’s not writing, Kristin shares crochet and knitting designs, recipes, and behind-the-scenes glimpses of her creative process with her global community on Patreon.
