key lime tart

It's a shame I haven't been able to post more often, because boy have things been busy.  As of today, we have 27 days to go- yikes! I am excited for this day to come, and hope I'm able to just enjoy the weekend and soak it all in.  It really is a fun and weird time when it really is all about you and your fiance.  I'm so glad we'll get a chance to see our friends and family who are traveling far and wide for us the night before the big day, because if I just saw them at the wedding, it'd be even more overwhelming!

So, in the past 2 weeks I've made this tart 3 times.  It's really that easy, and that good.  Everything starts with a graham cracker crust, which I've made with graham crackers, teddy grahams of sort, and then one time my Mom bought the pre-made crust.  The filling is simple and easy and the last time I made it I omitted the 1/2 cup white sugar and added about 1-2 T agave. The friend who I made it for couldn't even tell the difference, so I guess it worked!

I'd recommend this tart to get through the heat of summer.  Enjoy, and once again, thanks Martha!

Ingredients

  • 9 to 10 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus 1/2 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
  • 4 large egg yolks
  • Pinch salt
  • Slivered lime zest, for garnish (optional)

Directions

  1. Preheat oven to 350. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
  2. Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
  3. Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. To store longer, cover and refrigerate, up to 2 days. Serve, garnished with zest, if desired.

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