Key Lime Tarts
Ingredients for the crust:
- 8 ounces graham crackers, about 14 crackers 1 1/2 sleeves, crushed
- 4-5 tablespoons butter, melted
- 2 tablespoons sugar
Ingredients for the filling:
- 1- 14 ounce can sweetened condensed milk, chilled
- 4 egg yolks, cold
- 3/4 cup key lime juice, cold
- 1/2 teaspoon lime zest
- Whipped cream and fresh mint leaves for garnish
Method:
1. Preheat oven to 325 degrees. Place the graham crackers in a food processor and pulse into fine crumbs. Slowly add the melted butter (up to 5 tablespoons) and sugar and pulse until combined. Press the mixture into the bottom and sides of four 3-inch tart pans or one 8-inch tart pan with a removable bottom. Bake the crust until set and golden, about 8 minutes. Cool the crust completely. Do not turn off the oven.2. Meanwhile whisk the condensed milk and egg yolks in a large bowl. Slowly add the key lime juice and zest and whisk until just incorporated. Do not overmix. Pour the mix into the pre-baked tart shells and bake until just set, about 10 minutes.
3. Cool slightly on wire rack then refrigerate until fully chilled and ready to serve. Release the tarts from pan (slice if using whole tart) and serve with fresh whipped cream and a mint leaf.
Makes 4 individual tarts or 1 8 inch tart
Active Time: 30 minutes
Total Time: 3 hours