Our Key Lime Tart will awaken your senses again and make you look forward to spring!
Prep Time 3hours15minutes
Cook Time 25minutes
Total Time 3hours40minutes
Servings 10-12 servings
Author Tara Noland
1 1/2cupsgraham cracker crumbs
10ozcan of sweetened condensed milk
3large egg yolks
1/2cupkey lime juicemaybe 16-20 key limes
1 1/2cupswhipping cream
1lime thinly sliced
Raspberries for decoration
Preheat oven to 325F. Mix the graham crumbs with the ground almonds. Melt the butter and add, mixing well. Press into a the base of a 9 1/2 - 10" loose bottomed tart pan. Bake in the oven for 10 min. Cool.
Meanwhile, in a bowl of a standup mixer whisk the egg yolks and then add the condensed milk. Whisk for 3 min. Add in the juice and lime zest and continue to beat for an additional 3 min. Pour the filling into the cooled base. Place on a rimmed cookie sheet and bake for 15 min. Let cool completely and then chill for 3 hours or overnight.
When ready to serve beat the whipped cream until soft peaks, adding in the icing sugar to sweeten. Dollop the cream on top of the pie, decorate with the lime slices and raspberries. Alternatively decorate with more lime zest and serve.