Key Lime Tarts
Creamy and sweet - yet lightly tart - it comes with the freshness of a cool breeze on a warm, sunny day. It’s hard to resist a slice of a luscious key lime tart!
Equipment
- Two 14-inch by 4-inch tart pans or two 9-inch tart pans, with removable bottoms.
- Rimmed baking sheet
- Electric mixer
Ingredients
- For the crust:
- 2-½ cups graham cracker crumbs
- 6 tablespoons sugar
- 10 tablespoons butter, melted
- For the key lime filling:
- 2 cans sweetened condensed milk, 14-ounces each
- 8 extra-large egg yolks, with 2 egg whites reserved
- 1-¼ cups lime juice, preferably from key limes, about 40 (forty) key limes
- 2 tablespoons lime zest, about 14 to 16 key limes
- For the Chantilly cream topping:
- 2 cups heavy cream
- ½ cup mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon lime oil*, optional
Instructions
- Preheat the oven to 350-degrees.
- For the crust:
- Whisk the graham crackers with the sugar. Add the melted butter and stir until well blended.
- Divide the graham cracker mix between two 9-inch tart pans or two 14-inch by 4-inch rectangular tart pans. Use two piece tart pans so you can easily remove the tarts when finished.
- Press the graham crackers into the bottom and sides of the pans. Place the tart pans on a rimmed baking sheet and bake in a 350-degree oven for 10 minutes.
- While the crusts are baking make the key lime filling.
- For the key lime filling:
- Pour the sweetened condensed milk into a large mixing bowl. Add the egg yolks and whisk to blend together. Add the lime juice and the lime zest.
- In a small bowl beat the 2 reserved egg whites on medium speed until stiff peaks form, about 1 to 2 minutes.
- Gently fold the egg whites into the key lime filling.
- Divide the filling between the tart pans. Bake the tarts at the same temperature, 350-degrees for 15 minutes.
- Allow the tarts to cool completely on a wire rack then chill for at least 8 hours. Leave the tarts in the pans.
- For the Chantilly cream topping:
- To finish the tarts, pour the heavy cream into a mixing bowl. Beat on medium speed for about two minutes, just until the cream begins to thicken slightly.
- Add the powdered sugar, mascarpone cheese, vanilla extract and lime oil.
- Continue beating the cream on medium-high speed until stiff peaks form.
- Divide the Chantilly cream between the chilled tarts, spreading almost to the edges.
- When you’re ready to serve, gently remove the tart from the pan by pushing up from the bottom to separate the bottom from the rim of the pan. Slide a thin metal spatula in between the tart and the bottom of the pan then gently slide the tart onto a platter.
- Serve well chilled.
Notes
* Citrus oils can be found at specialty cooking stores and online.