Key Lime Tarts are a sweet, creamy dessert treat I only recently had the pleasure of trying, but now I absolutely love them. They are very tasty and refreshing, perfect for the spring, and a bit of trivia I learned: Key Lime Tarts are so named because they were first created in the Florida Keys. Here is the recipe shared with me to try my first batch (which came out great- rich, smooth, with a nice citrus tanginess):
Key Lime Tarts with Graham Cracker Crusts Recipe
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
3/4 stick butter, melted
14 ounces sweet condensed milk
1 cup key lime or regular lime juice
3 large eggs
1 tablespoon lime zest
1 cup cold heavy whipping cream
2 tbs white sugar
To make graham cracker crusts:
1. Preheat the oven to 375 degrees F.
2. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into 4 inch tart pans and bake until brown, about 10 minutes. Remove from oven and allow to cool before filling.
To make Key Lime filling:
1. Lower oven temperature to 340 degrees F.
2. In a bowl, whisk the eggs until fluffy. Whisk in condensed milk, then lime juice and lime zest.
3. Evenly place the filling in the cooled tart shells and bake for 15 minutes.
4. Chill in the refrigerator for two hours.
To make topping:
1. Combine chilled whipping cream and sugar, and mix together until it forms stiff peaks. Apply a dollop on top of each tart.
2. Place in refrigerator until ready to serve (serve chilled).
You can also adjust this recipe for a pie, by filling a 9 inch pie pan with the graham crackers instead of individual tart pans, and baking for 15 minutes to prep the graham cracker crust. Enjoy!