I have to preface this by saying that I thought this Key Lime Tart was going to be a complete failure when I took it out of the oven. There didn’t seem to be enough filling. I thought it had baked too long. (That and my oven, depending on the day, is 50+ degrees hotter than it says on the knob. Glad I have an oven thermometer!)
It ended up being perfect. I loved it. Next time I may double the filling for a thicker tart, or I may just make a rule of serving it with a dollop of cream on top. (Do you think that looks like too much cream? I don’t.)
I just adore key limes–especially in the middle of winter.
- For Crust:
- 9 full-size graham cracker sheets
- 6 Tbsp. butter, melted
- 3 Tbsp. sugar
- For Filling:
- 4 egg yolks
- One 14 ounce can sweetened condensed milk
- ½ cup key lime juice (fresh or bottled)
- Sweetened whipped cream, for serving
- For crust - Preheat oven to 350°F. Place graham cracker sheets in a large Ziploc bag and crush using a rolling pin. Pour the crumbs in to a small mixing bowl. Add the sugar and melted butter. Toss together with a fork until all the crumbs are damp.
- Press crumbs into a tart pan with a removable bottom, or a 9"pie plate. Bake for 10-15 minutes, or until lightly browned. Be careful not to let it burn. Prepare filling while crust bakes.
- For filling - whisk together egg yolks, sweetened condensed milk, and key lime juice. Pour over the hot crust and return to the oven for another 15 minutes, or until the center is set.
- Place tart pan on a wire rack and cool completely. Chill for two hours before serving, or until set enough to cut into clean slices.
- Serve with a dollop of sweetened whipped cream.