Key Lime Tart

Key Lime Tart is a lacto ovo vegetarian dessert. This recipe serves 8. One portion of this dish contains around 8g of protein, 20g of fat, and a total of 421 calories. For 81 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Two Peas and Their Pod requires sweetened condensed milk, lime zest, salt, and powdered sugar. 2896 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a rather bad spoonacular score of 39%. Try Key Lime Tart, Key Lime Tart, and Key Lime Tart for similar recipes.

Servings: 8

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. To make the tart dough: Put the flour, powdered sugar, and salt in a food processor and pulse until combined. Drop the butter pieces over the dry ingredients and pulse until the butter is coarsely cut in. Break up the egg yolk with a fork and add a little at a time, pulsing after each addition. When the entire egg yolk is in, process in long pulses, about 10 seconds each, until the dough forms clumps. Turn the dough out onto a work surface and gently knead to form a ball. 2. Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Don't press too hard, you don't want the crust to lose its crumbly texture. Freeze the crust for at least 30 minutes, or longer, before baking. 3. To make the key lime filling: Preheat the oven to 350 degrees F. In a medium bowl, combine sweetened condensed milk, lime zest, key lime juice, and egg yolks. Whisk until smooth. Remove tart dough from the freezer. Pour mixture into tart pan. Bake until filling is set around edge but still slightly loose in center and crust is golden brown, about 30 minutes.4. Cool tart completely at room temperature; then refrigerate until chilled, at least 2 hours before serving.

 

Step by step:

To make the tart dough

1. Put the flour, powdered sugar, and salt in a food processor and pulse until combined. Drop the butter pieces over the dry ingredients and pulse until the butter is coarsely cut in. Break up the egg yolk with a fork and add a little at a time, pulsing after each addition. When the entire egg yolk is in, process in long pulses, about 10 seconds each, until the dough forms clumps. Turn the dough out onto a work surface and gently knead to form a ball.

2. Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Don't press too hard, you don't want the crust to lose its crumbly texture. Freeze the crust for at least 30 minutes, or longer, before baking.

3. To make the key lime filling: Preheat the oven to 350 degrees F. In a medium bowl, combine sweetened condensed milk, lime zest, key lime juice, and egg yolks.

4. Whisk until smooth.

5. Remove tart dough from the freezer.

6. Pour mixture into tart pan.

7. Bake until filling is set around edge but still slightly loose in center and crust is golden brown, about 30 minutes.

8. Cool tart completely at room temperature; then refrigerate until chilled, at least 2 hours before serving.

Nutrition Information:

covered percent of daily need

 

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