Key Lime Tart
Key Lime Pie has been on my list all summer. I am so excited to share this recipe because it is a layered key lime pie into tart form.
A limerific way to close the chapter on summer 2021. I feel like I just channeled Ned Flanders (limerific) there. I absolutely loved this recipe!
I worked with my Mom on this recipe which was so much fun and Chef Harvey for the presentation!! Now, we get to share this with you all! Grateful for them both!
We used 8 ramekins for this key lime tart but you could easily put the ingredients into a pie pan for a key lime pie.
Can’t wait to hear what you all think about it!
Hera’s Pinch
If you are looking for more tartness, add more lime zest.
Key Lime Pie is one hundred percent American bred and made. It is also considered Florida’s official state pie!
Key Lime Tart
Ingredients
- 13 graham crackers
- 1teaspoon cinnamon
- 6 tablespoons unsalted butter (melted)
- 4 large egg yolks
- 1 large egg
- 1 14-oz can sweetened-condensed milk
- 1/2 cup of
- 4 zested limes (3 for filling and 1 for garnish)
- 1 cup heavy whipping cream
- 1 teaspoon of vanilla
- 2 tablespoons of powdered sugar
Instructions
- Preheat the oven to 350℉.
- Combine graham crackers and cinnamon into the bowl of a food processor and mix until the graham crackers are crumbly.
- In a medium bowl, add the graham cracker crumbs with melted butter until mixed and crumbs are well coated.
- Press the graham cracker mixture into the 8 oz ramekins. Take the back of the measuring cup and press into the ramekins.
- Place ramekins onto a baking sheet and bake for 10 minutes. Set aside to cool slightly for 10 minutes.
- Meanwhile, in a large bowl, whisk together the egg yolks, whole egg, condensed milk, lime juice, and the lime zest of 3 limes until well incorporated.
- Pour the filling evenly into all of the ramekins. Return to the oven and bake until just set, 14 minutes. Remove from the oven and let cool completely on a wire rack, about 1 hour.
- Cover each ramekin with plastic wrap and refrigerate for about 2 hours.
- For the whipped cream, add the heavy whipping cream, vanilla, and powdered sugar into an electric mixer with the whisk attachment and whip until soft peaks form. Put in the fridge until ready to use.
- Take the ramekins filled with key lime and whipped cream out of the fridge and place a circular large biscuit cutter into the key lime and cut the tart out of the ramekin. Place tart cut out on a plate and pipe on whip cream onto the key lime tart piece. Sprinkle some lime zest on top. Cut out another tart piece and place it on top of the tart piece with whip cream.
- Decorate the top with whip cream and sprinkle some lime zest and there you go my friends!!
- Enjoy!
