Simple ingredients, easy to make and delicious to eat, what more do you want from a homemade dessert? This Key Lime Tart is equal parts creamy and sour, and works just as well with traditional limes as it does with the smaller sweeter key limes, the choice is yours.
However, before I blast straight into the recipe and the step by step method it's time for some home truths (feel free to skip straight to the recipe if that’s what you'd rather, I won't be offended, promise!)
So, I decided to start blogging back in July 2017 and lo and behold as we fast forward 6 months it seems I've only made a total of 3 posts, I mean, really? just 3 posts? Truth be told the answer is: life happened! I've been completely and totally consumed with starting up this small business venture and trying to perfect my craft with each individual batch of caramel produced.
However, I've come into 2018 feeing a whole lot more focused and decided on a few simple and clear goals going forward. One of them being to kick start this Blog. As I may (or may not) have mentioned to you previously, the main reason behind this is not only to share desserts and sweets that I love with you but also as a way for me to develop and keep the knowledge I gained in pastry school (and to allow myself and hubby something sweet and homemade to indulge in every other Saturday night).
So, there we go, I’m back and hopefully back for good this time round.
Finally, I can't forget to mention this lightly salted graham cracker crust, it’s really the simplest thing to prepare so please give it a whirl before jumping to grab the nearest pre-made base you see. Honestly, you'll thank me later!
KEY LIME TARTS
Makes 4, 4" Tarts (alternatively 1, 8" pie) Please note: If you are using a pie plate bake at each stage for an extra 5 minutes.
2 egg yolks
1T lime zest (approximately 4 limes)
1.25 cups sweetened condensed milk
1/2 cup lime juice (approximately 4 limes)
Preheat your oven to 300*F and line a baking sheet with parchment paper.
Lightly butter the edges of your tart rings/pie plate he tarts will release with ease.
In a bowl combine the graham cracker crumbs, butter, salt and sugar and mix together until it's moist and begins to stick together slightly.
Using about 1/2 cup of crumb mixture per tart use your fingers to gently press the crumbs around the edges of one of the rings. Then continue to add more and fill the base. Repeat for remaining rings.
Bake for 12 minutes, remove from oven and turn temperature up to 325*F.
For the filling, whisk together yolks, zest and condensed milk using a stand mixer. With the mixer on low, slowly add the lime juice and whisk until smooth.
Fill the baked tart shells with filling, using a spoon to carefully level to the top.
Bake again for 10 minutes and allow to cool. After about 10 minutes remove the tart rings and refrigerate for 2 hours+.
Enjoy with a spoonful of whipped cream or just as they are!!!
Tarts will keep in the refrigerator for up to 5 days.