Key Lime Tart
A silky smooth filling that is so simple to make and only 4 ingredients. The ginger snap base adds a delicious flavour with lime and a crispy base. When you are craving a citrus pie but don’t want to fuss with pastry cream or a pastry crust this is the best choice. It also bakes up - crust and filling- in under 30 minutes. A quick and easy dessert like this is perfect for the summer when you don’t feel like making anything that requires too much oven time and is delicious served cold. I saved this recipe not too long ago from NYT Cooking and I finally got a chance to make it. I saw that limes were on sale and thought of this pie. I bought a huge bagful because you really can never have enough limes and lemons and couldn’t wait to try it.
I decided to use ginger snap cookies for the base because I love ginger and lime together but a graham cracker base would be great as well, maybe with a bit of dried coconut in the mix for a bit of a tropical twist. Just swap out the ginger snaps for graham crackers if you prefer a more traditional crust. When it comes to the filling I stuck to what the recipe called for. Although I’m pretty sure this tart would be great with any citrus you use. I can wait to try it with lemons or blood oranges the next time they are plentiful.
This pie could not be easier and I can’t wait for you guys to try it! You will love it! Perfect sweetness to tart ratio and is also the perfect canvas to have some fun with when it comes to topping it. I used lime slices and edible spring pansies. But this tart is also so delicious topped with a few dollops or swirls of whip cream. It’s the perfect way to satisfy your citrus pie craving with little effort and time, a total win for me!
For the filling
- 4 egg yolks
- 14 ounce can sweetened condensed milk
- ½ cup Key lime juice ( or any lime or citrus)
- ½ teaspoon cream of tartar
- Whipped cream
For the crust
- 25 gingersnap cookies, coarsely broken (about 6 ounces; about 2¼ cups pieces)
- ¼ cup (½ stick) unsalted butter, melted
For the crust
- Preheat oven to 350°F. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened.
- Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until colour darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes.
- Cool completely and reduce the oven temperature to 325°F. While the crust is cooling make the filling. For the filling
- With an electric mixer, beat the eggs yolks on high speed until thick and light in colour. Add the condensed milk and mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice, mixing after each addition. Mix well until blended.
- Pour into pie crust and bake for 10 to 15 minutes or until the centre is firm and dry to the touch.
- Let cool to room temperature and refrigerate for at least 3 hours.