Key Lime Tart

The filling is the same as for a traditional key lime pie, but rather than a graham cracker crust (yuck!) this one uses a tart crust. Instead of a whipped cream topping, I top with strawberries.


Crust

1 1/4 cup flour (156 g.)
1/4 cup sugar
zest from 2 small limes or 5 key limes
1/2 tsp. salt
1 stick butter
1 tsp. vanilla
1 egg yolk
2 tsp. water

DIRECTIONS:

Preheat oven to 375

1. Combine zest, flour, and sugar

2. Rub with butter between your fingers until it resembles course meal

3. Whisk together egg, water, and vanilla

4. Pour egg mixture oven flour mixture and combine

5. Press into a tart pan; prick all over with a fork

6. Bake for 16-18 minutes, very slightly browning

7. Lower oven temperature to 325 and allow crust to cool while you make your filling


Filling

1 14 oz. can sweetened condensed milk
4 egg yolks
zest from 4-5 key limes
1/2 cup+ key lime juice

DIRECTIONS

1. Whisk together all ingredients

2. Pour into cooled crust

3. Bake at 325 for 15 minutes

4. Remove and allow to cool before placing in fridge; refrigerate for at least 2 hours before serving


I like to top this with fresh strawberries. To make a glaze, combine 1 T. jam (any flavor) with 1 tsp. water; microwave for 15 seconds, then brush or spoon over berries.